摘要
以枸杞和胡萝卜为原料、植物乳杆菌(Lactobacillus plantarum)CGMCC8198为发酵菌株,通过单因素实验及正交实验,优化建立了植物乳杆菌发酵果蔬汁的制作工艺.发酵原料的最佳配比为枸杞汁与胡萝卜汁体积比3﹕7、蔗糖6%,、明胶0.03%,、羧甲基纤维素钠(CMC-Na)0.02%、L.plantarum CGMCC8198接种量5%,,30,℃发酵5,h后转0~4,℃熟化处理20,h.由此所得发酵果蔬汁呈橘红色,相态均匀;口感酸甜柔和、爽口,具有胡萝卜和枸杞特有的香味.利用倾注法测得活菌数为7.1×10~7,m L^(-1),生物传感分析仪测得葡萄糖含量为0.098%,.
To establish the optimum technics forL.plantarum-fermented fruit-vegetable juice,the juice of medlar and car-rot was used in this research as the raw material andL.plantarumCGMCC8198,as the starter strain,and then single factor experiments and orthogonal experiments were performed.The optimum fermentation conditions were as follows:the radio of medlar juice to carrot juice was 3∶7,saccharose was 6%,,gelatin 0.03%,,carboxymethylcellulose sodium(CMC-Na)0.02%,,andL.plantarumCGMCC8198 with an inoculation amount of 5%,.The optimum fermentation was carried out at 30,℃ for 5,h and followed by mature treatment at 0~4,℃ for 20,h.The fermented fruit-vegetable juice was orangein color and homodispersed.It tastes sweet,sour and soft,and has the unique flavor of carrot and medlar.Using the plate pour-ing method,we found the living bacterium number was 7.1×107,mL-1 in the final product.In addition,the detection with the biosensor analyzer and the viscosimeter showed that the content of glucose is 0.098%.
出处
《天津科技大学学报》
CAS
北大核心
2016年第3期20-24,共5页
Journal of Tianjin University of Science & Technology
基金
国家高技术研究发展计划(863计划)资助项目(2012AA022108)
天津科技大学大学生实验室创新基金资助项目(1404A301X)
关键词
发酵果蔬汁
植物乳杆菌
发酵工艺
感观评价
fermented fruit-vegetable juice
L.plantarum
fermentation technology
sensory evaluation
作者简介
安兴娟（1992-）,女,河北人,本科生。
罗学刚,副教授,luoxuegang@tust.edu.cn.
