摘要
研制天然野生桑葚果和绿茶混合汁复合乳酸菌饮料工艺及生产桑葚茶混合汁复合乳酸菌饮料新产品。方法:以优质桑葚、绿茶为原料,用德氏乳杆菌保加利亚亚种和嗜热链球菌为菌种,进行菌种活化和驯化。采用单因素和3因素4水平正交实验,确定菌种、中间种子扩大液、发酵液及发酵饮料口感稳定性的最佳工艺配方。结果:用德氏乳杆菌保加利亚亚种和嗜热链球菌按1:1比例作为菌种;种子扩大液的最佳配方:桑葚、茶混合汁配比6:4,2%葡萄糖,4%脱脂乳,1%接种量;发酵液配方:桑葚、茶混合汁配比6:4,发酵温度41℃,发酵时间12h,接种量5%;发酵饮料调配最佳配方:发酵原液中添加蔗糖5%,柠檬酸0.06%,CMC-Na0.1%,黄原胶0.01%。
local natural wild mulberry juice and tea juice mixture drink was developed by lactobacillus fermentation.Methods：original natural wild mulberry juice and green tea juice mixture drink were used as raw material and streptococcus thermophiles,lactobacillus and lactobacillus acidophilus were used as strains.A single factor experiment and a three factors four levels orthogonal experiment are applied.To determine the optimum processing technology intermediate seed expanding fluid and formula,acid yield,palatability and live lactic acid bacteria number were used as evaluating index.Results：Fermentation strains ratio of Streptococcus thermophilus,Deshi of Lactobacillus bulgaricus and Streptococcus thermophilus 1：1.The seed expanding fluid to the best formula mulberry juice and tea juice 6：4,glucose 2%,skim milk 4%,inoculum 1%;The optimum formula for juice mixture fermentation：mulberry juice and tea juice drink mixture ratio 6：4,fermenting temperature 41 ℃,fermenting time 12 h,inoculum 5%.To produce the optimum drink,a formula of fermented juice mixture with addition of 5% sucrose,0.06% citric acid and 0.1% acid sodium carboxy methyl cellulose（CMC-Na） and 0.01% xanthan gum.
出处
《食品科技》
CAS
北大核心
2013年第2期101-106,共6页
Food Science and Technology
基金
重庆市涪陵区科学技术委员会2012年科研项目
关键词
桑葚
绿茶
乳酸菌
发酵
mulberry
green tea
lactic acid bacteria
fermented
