【摘要】 以荸荠为原料,利用保加利亚乳杆菌和嗜热链球菌混合菌种对荸荠汁进行乳酸菌发酵,制备活菌型荸荠汁饮料。通过单因素实验和正交实验对荸荠护色、糖化、发酵工艺和配方进行了优化。研究表明:荸荠漂烫最佳工艺为时间80 s、温度70℃、柠檬酸浓度0.5%;荸荠糖化最佳工艺为时间80 min、温度70℃、酶量30 U/m L、pH7;荸荠发酵最佳工艺为时间30 h、温度42℃、接种量5%、乳清粉添加量6%;配方为每100 g荸荠汁乳酸菌发酵液添加8 g白砂糖、0.5 g柠檬酸钠、0.02 g黄原胶。更多还原

【Abstract】 Water chestnut juice was fermented by Lactobacillus bulgaricus and Streptococcus thermophilus mixed strains, prepared viable water chestnut juice drinks.The single color factor, enzymatic hydrolysis, fermentation process and formula were optimized by single factor experiment and orthogonal experiment. The optimum process was as follows: the blanching time was 80 s, temperature 70 ℃, citric acid concentration 0.5%; the process for saccharification was time 80 min, temperature 70 ℃, enzyme 30 U/m L, pH 7; the best process for fermentationwas the time 30 h, temperature 42 ℃, inoculation amount of 5%, whey powder added 6%; The formula is adding 8 g granulated sugar, 0.5 g sodium citrate and 0.02 g xanthan gum to lactic acid bacteria fermentation broth of 100 g water chestnut juice.更多还原