摘要
在单因素试验的基础上,应用响应面分析法对圣女果百香果复合发酵饮料工艺进行优化,并对发酵后的品质指标进行了测定。结果表明,各因素对圣女果百香果复合发酵饮料中感官评分影响大小依次为果汁配比>发酵时间>菌种添加量>发酵温度;最优发酵工艺条件为:圣女果:百香果汁配比6∶1、发酵时间31 h、菌种添加量3%、发酵温度37℃。在此优化条件下,圣女果百香果复合发酵饮料感官评分达82分,酸甜宜口、风味独特,发酵后复合发酵饮料的pH、可溶性固形物、总酸、还原糖、总酚、总黄酮、番茄红素、维生素C、乳酸菌总数分别为3.30、11.50%、5.95 g/100 ml、6.68 g/100 g、40.03 mg/100 g、6.83 mg/g、32.83 mg/100 g、23.31 mg/100 g、5.2×10^6 CFU/mL。
On the basis of single factor experiments,the fermentation process of compound fermented beverage with cherry tomato and passion fruit was optimized by response surface methodology,and the quality indexes of the beverage were determined after fermentation.The results showed that the effect of each factors on the sensory evaluation score in order was fruit juice ratio>fermentation time>inoculum>temperature.The optimum fermentation conditions were cherry tomato to passion fruit juice ratio 6:1,fermentation time 31 h,inoculum 3%,temperature 37℃.Under these optimal conditions,the sensory score of the compound fermented beverage with cherry tomato and passion fruit was 82.The beverage had mild sweet and sour with the unique flavor.After fermentation,the pH,soluble solid,total acid,reducing sugar,total phenol,total flavonoid,lycopene,vitamin C contents and lactic acid bacteria counts were 3.30,11.50%,5.95 g/100 ml,6.68 g/100 g,40.03 mg/100 g,6.83 mg/g,32.83 mg/100 g,23.31 mg/100 g and 5.2×10^6 CFU/ml,respectively.
作者
李昌宝
辛明
孙宇
唐雅园
李杰民
盛金凤
李丽
李志春
孙健
LI Changbao;XIN Ming;SUN Yu;TANG Yayuan;LI Jiemin;SHENG Jinfeng;LI Li;LI Zhichun;SUN Jian(Agro-food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,China;Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology,Nanning 530007,China)
出处
《中国酿造》
CAS
北大核心
2020年第2期140-145,共6页
China Brewing
基金
广西科技重大专项(桂科AA17204042
桂科AA17204038)
广西重点研发计划(桂科AB18221110、桂科AB18294027)
广西“八桂学者”专项经费([2016]21)
广西农业科学院基本科研业务费项目(桂农科2018YT26
桂农科2018YM04,桂农科2018YT27)
关键词
圣女果
百香果
乳酸菌
工艺优化
品质分析
cherry tomato
passion fruit
lactic acid bacteria
process optimization
quality analysis
作者简介
李昌宝(1981-),男,副研究员,硕士,研究方向为农产品贮藏与加工;通讯作者:孙健(1978-),男,研究员,博士,研究方向为农产品贮藏与加工。
