摘要
以海鲜菇、绵白糖为主要原料,采用复合发酵剂(保加利亚乳杆菌和嗜热链球菌,质量比1∶1)对其进行发酵,研制海鲜菇乳酸饮料。采用单因素和响应面试验对影响饮料的主要因素进行优化。结果表明:当液料比10∶1(mL/g)、接种量6%、发酵时间13.86h、发酵温度42.5℃时,海鲜菇乳酸饮料感官评分最高,为94.25分,在此条件下,海鲜菇乳酸饮料酸度适宜,口感较好。影响海鲜菇乳酸饮料感官评分因素由大到小依次为发酵温度>接种量>液料比>发酵时间。
The Hypsizygus marmoreus and soft sugar were used as the main raw materials,and the composite fermentation agent (Lactobacillus bulgaricus∶Streptococcus thermophilus,mass ratio of 1∶1) was used to ferment and develop the Hypsizygus marmoreu lactic acid beverage.The single factor and response surface test were used to optimize the main factors affecting the beverage.The results showed that when the liquid-to-material ratio was 10∶1 (mL/g),the inoculation amount was 6%,the fermentation time was 13.86 h,and the fermentation temperature was 42.5°C,the sensory score of the Hypsizygus marmoreu lactic acid beverage was the highest,being 94.25.Under this condition,the Hypsizygus marmoreu lactic acid beverage had a good acidity and a good taste.The factors affecting the sensory score of Hypsizygus marmoreu lactic acid beverages were fermentation temperature > inoculation amount > liquid to material ratio > fermentation time.
作者
谢善慈
XIE Shan-ci(Minbei Vocational and Technical College,Nanping 353000,Fujian,China)
出处
《粮食与油脂》
北大核心
2019年第8期70-73,共4页
Cereals & Oils
基金
2017年福建省中青年教师教育科研项目“搅拌型海鲜菇酸奶生产工艺研究”(JAT171108)
关键词
海鲜菇
乳酸
饮料
工艺
响应面
Hypsizygus marmoreu
lactic acid
beverage
process
response surface
