摘要
研究麸皮红枣汁乳酸发酵饮料的主要加工工艺和参数。以麸皮和红枣为材料,制汁复合后,经过乳酸发酵、调配和澄清等工序,制成麸皮红枣汁乳酸发酵饮料。结果表明,采用保加利亚乳杆菌和嗜热链球菌以1∶1(体积比)混合,发酵30h时产酸量最高;当麸皮汁∶红枣汁=1∶2、乳酸菌种添加量8%、初始糖度11%、发酵温度40℃时,发酵效果最好;调配最优工艺参数为:发酵液∶水=1∶10、蔗糖添加量5.0%、NaCl添加量0.3%、甘油添加量0.1%,此时饮料酸甜适宜、口感良好;离心条件为3000r/min,10min时,饮料的澄清和成分保留效果佳。本试验结论对麸皮红枣乳酸发酵饮料的生产提供了一定的理论依据。
The processing technology and parameters of wheat bran-Chinese date beverage was studied.The beverage was produced with wheat bran and Chinese date as main material by the following principal process： lactic acid fermentation, blending and clarification. The results indicated that Lactobacillius bulgaricus and Streptoccus thermophilus with the ratio 1：1 obtained the highest acidity.The most suitable ratio of wheat bran and Chinese date juice, inoculum size, initial sugar content and fermentation temperature were ：1：2,8%, 11% ,40℃.The optimal blending technology was as follow, broth＇water =1：10,the quantity of sucrose 5.0% ,the quantity of NaCI 0. 3% ,the quantity of glycerol O.1%.The best clarifying method was with centrifugal conditions 3000r/min and 10min. This experimental conclusion has great significance for production of wheat bran-Chinese date beverage by lactic acid fermentation.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第13期255-259,共5页
Science and Technology of Food Industry
基金
科技部农业科技成果转化项目(2011GB23600017)
西安市科技攻关项目(CXY1129)
关键词
麸皮
红枣
乳酸发酵
调配
工艺
wheat bran
Chinese date
lactic acid fermentation
blending
process
作者简介
张云涛（1987-），女，硕士研究生，研究方向：食品生物技术。
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