摘要
以香蕉、芒果、六堡茶汤为主要原料,佰生优益生菌果蔬酵素发酵菌为菌种,研制发酵型香蕉复合果汁饮料,通过单因素和响应面试验确定最优发酵工艺条件,并对其可溶性固形物、蛋白质等营养活性成分含量变化情况进行研究。结果表明:最佳发酵工艺条件为香蕉浆50%,芒果汁5%,白砂糖添加量6%、佰生优益生菌果蔬酵素发酵菌接种量0.04%、茶汤添加量5.0%,发酵时间5.0 d,发酵温度34℃,此条件下得到的饮料色泽淡黄透亮、具有香蕉和芒果固有的浓郁香味,酸甜适中,其可溶性固形物、可滴定酸度、蛋白质、总糖、总多酚的含量分别为16.80%、1.20 g/kg、10.90 mg/100 g、9.91 g/100 g、0.38 mg/mL。其中总糖和总多酚在整个发酵过程中变化较小,处于稳定状态,而可滴定酸度、蛋白质呈明显上升状态,可溶性固形物变化不稳定,总体呈上升趋势。
Using banana,mango and Liubao tea soup as the main raw materials,Bioson probiotics fruit and vegetable enzyme fermentation starter as fermentation strains,a fermented banana compound fruit juice beverage was developed and produced.The optimal fermentation process conditions were determined through single-factor and response surface tests and the change of soluble solids,protein and other nutritional active ingredients contents were studied.The results showed that the optimal fermentation process conditions were banana pulp 50%,mango juice 5%,white sugar addition 6%,Bioson probiotics fruit and vegetable enzyme fermentation starter inoculum 0.04%,tea soup addition5.0%,fermentation time 5.0 d,and temperature 34℃.Under the condition,the beverage had light yellow and translucent color,rich aroma of banana and mango,moderate sweetness,and fresh aroma.The soluble solids,the titratable acidity,protein,total sugar,and total polyphenol content were 16.80%,1.20 g/kg,10.90 mg/100 g,9.91 g/100 g,and 0.38 mg/ml,respectively.Among them,the total sugar and total polyphenols changed little during the whole fermentation process and were in a stable state,while the titratable acidity and protein showed a significant increase,and the soluble solids were unstable and showed an overall upward trend.
作者
韦璐
孙钦菊
黄杰
王艳娜
卓佩琳
黎玫崎
姚美金
WEI Lu;SUN Qinju;HUANG Jie;WANG Yanna;ZHUO Peilin;LI Meiqi;YAO Meijin(Guangxi Agricultural Vocational College,Nanning 530007,China)
出处
《中国酿造》
CAS
北大核心
2020年第10期210-215,共6页
China Brewing
基金
广西南宁良庆区重点科研课题(201916)
广西高校中青年教师基础能力提升项目(2020KY36010)
广西农业职业技术学院学生创新课题(XSK190049)。
关键词
香蕉
芒果
六堡茶
复合果汁饮料
发酵工艺
营养活性成分
banana
mango
Liubao tea
compound fruit juice beverage
fermentation process
nutritional active components
作者简介
韦璐(1982-),女,副教授,硕士,研究方向为农产品加工及副产物综合利用。
