摘要
以山楂为原料,筛选耐受高酸度山楂汁的乳酸菌发酵剂,优化添加剂配比,研究乳酸菌发酵山楂汁的制备工艺。结果显示,当山楂汁的料水比为15∶1(w/w),5%蔗糖,pH 3.0时,三种市售果蔬汁乳酸菌发酵剂(A、B和C)均不能正常生长发酵,37℃培养24 h后活菌数均大幅下降,但发酵剂A的残留活菌数最高;添加适量的蛋白胨、玉米浆、枸杞粉和山药粉等发酵助剂能够显著增加发酵剂A在山楂汁中的活菌数。添加适量海藻酸钠能够强化发酵山楂汁的稳定性,避免分层和沉淀现象;高粱红色素的光和热稳定性较好,适于山楂汁的调色。通过配方优化和感官评价,最终确定乳酸菌发酵山楂汁的配方:山楂汁(料水比15∶1)、乳酸菌发酵剂A 0.1%、蔗糖9%、枸杞粉1%、海藻酸钠0.1%、高粱红色素0.2%。
In order to optimize the preparation of hawthorn juice fermented by lactic acid bacteria(LAB),the suitable culture starter for fermentation was selected and the additives were optimized.The results showed that three commercial LAB culture starters(A,B,and C)could not grow and proliferate normally in hawthorn juice under the following condition:material to water ratio 15∶1(w/w)and 5%sucrose at pH 3.0.After 24 hours of incubation at 37℃,the number of viable bacteria decreased significantly,the residual viable bacteria of starter A was the highest.Meanwhile,peptone,corn steep liquor,wolfberry powder and yam powder which was added into hawthorn juice with proper amount respectively could significantly increase the viable bacteria of starter culture A.Moreover,sodium alginate could stabilize fermented hawthorn juice and avoid stratification and sedimentation.Furthermore,sorghum red pigment was used for color modulation of the juice due to its thermal stability and photostability.Based on optimization of formula and sensory evaluation,the best fermented hawthorn juice formula was:hawthorn juice(hawthorn fruit-water ratio,15∶1(w/w)),LAB starter culture A 0.1%,sucrose 9%,wolfberry powder 1%,sodium alginate 0.1%,sorghum red pigment 0.2%.
作者
李钰婕
王琦
尹胜
LI Yujie;WANG Qi;YIN Sheng(School of Food and Health,Beijing Technology&Business University,Beijing 100048;Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology&Business University,Beijing 100048;Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology&Business University,Beijing 100048)
出处
《中国食品添加剂》
CAS
北大核心
2023年第9期228-235,共8页
China Food Additives
关键词
山楂
乳酸菌
发酵
饮料
制备工艺
hawthorn
lactic acid bacteria
fermentation
beverage
preparation process
