鼠李糖乳杆菌发酵制备低糖黑蒜脯的工艺研究

摘要

采用单因素和 Box-Behnken 试验对鼠李糖乳杆菌发酵制备低糖黑蒜脯的工艺进行优化．实验结果表明：鼠李糖乳杆菌发酵制备低糖黑蒜脯的最佳工艺参数为发酵时间5．9 h、浸糖时间30．9 min和浸糖温度34．8℃,此时感官得分达最大值96．2．鼠李糖乳杆菌发酵制备黑蒜脯是一种良好的加工技术,它不仅保存了黑蒜的营养成分,而且增加了乳酸对人体所具有的保健功能．%The preparation of low-sugar black garlic fruit using Lactobacillusrhamnosus was optimized by the technology of single factor test and Box-Behnken test in the paper.The results show that the opti-mal parameters for preparing low-sugar black garlic fruit using Lactobacillusrhamnosus were fermentation time 5.9 h,sugar soaking time 30.9 min and sugar soaking temperature of 34.8 ℃.Under the optimum conditions,the sensory score reached the maximum value 96.2.The preparation of low-sugar black garlic fruit using Lactobacillus rhamnosus is a good processing technology.It not only preserved the nutritional components of black garlic,but also increased the health care function of lactic acid to the human body.