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益生菌发酵火龙果饮料的工艺研究

马晓伟1,林小晖2,杜冰1*

(1 华南农业大学食品学院,广东广州510642;2 福建康之味食品工业有限公司,福建漳州363000)

摘要:以新鲜的红皮紫心火龙果为原料研制益生菌发酵火龙果饮料,以pH值、总糖含量、感官评分为评价指标,优化了包括益生菌添加量、发酵温度、糖添加量等工艺参数。结果表明:以紫心火龙果作为发酵原料,添加由产乳酸芽孢杆菌、鼠李糖乳杆菌、植物乳杆菌组成的复配发酵剂0.1g/100mL,添加8.5%的白砂糖,30℃发酵后制得的火龙果饮料色泽自然透亮、澄清透明、具有清雅和谐的果香。本研究对进一步推进火龙果深加工,开发火龙果经济价值具有重要的意义。

关键词:益生菌;火龙果;发酵;饮料;鼠李糖乳杆菌

Research and Produce of Pitaya Fermented Beverage with Lactobacillus

MA Xiao-wei1,LIN Xiao-hui2,DU Bing1*

(1 Institute of Food,South China Agriculture University,Guangzhou 510642,China;2 Fujian KANG ZHIWEI Co.,Ltd.,Zhangzhou 363000,China)

Abstract: The pitaya was used as material to produce fermented beverage.The formulations,including the composition oflactic acid bacteria,fermentation temperature and supplement amount of sugar,were optimized by determination ofphysiochemical indicators and sensory evaluation. The results showed that the optimum formulations were as follows:0.1% lactic acid bacteria of Bacillus sp. TQ-33,Lactobacillus plantarum Lp-43 and Lactobacillus rhamnosus Lr-156;8.5%white sugar;fermentation temperature 30℃. Under these optimal fermentation conditions,the final fermented productwas clear,transparent and had harmonious fruit taste. This study will help in further processing and improve theeconomic value of pitaya.

Key words: probiotic bacteria;pitaya;fermentation;beverage;Lactobacillus rhamnosus

(2017年第20卷第3期)

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