【摘要】 以黄秋葵原浆为发酵原料,以植物乳杆菌为发酵剂进行发酵,研究发酵条件对酸度及黄酮含量的影响,得到一款富含乳酸和益生菌的秋葵汁发酵饮料。试验通过单因素试验与响应面分析法,对原浆发酵工艺进行了优化。结果表明,在接种量3.7%,发酵时间45 h,发酵温度36.6℃的工艺条件下,黄秋葵发酵原浆中,总酸含量为5.3 g/L,总糖含量为2.04 g/L,黄酮含量为0.17 g/L, DPPH自由基清除能力为21.8%,活菌数可达109 CFU/mL。终产品酸甜可口、香味柔和。在4℃下可保持41 d以上,并且风味变化不显著。更多还原

【Abstract】 Using okra as raw material, Lactobacillus plantarum was used as starter culture to study the influence of fermentation conditions on acidity and flavonoid content. A fermented beverage of okra enriched with lactic acid and probiotics was obtained. The fermentation process was optimized by single factor test and response surface methodology. The results showed when the inoculation rate was 3.7%, the fermentation time was 45 h, and the fermentation temperature was 36.6 ℃. In okra puree, the total acid content was 5.3 g/L, the total sugar content was 2.04 g/L, the flavonoid content was 0.17 g/L, the DPPH scavenging capacity of free radical was 21.8%, and the number of viable bacteria could reach 109 CFU/m L. The products were sweet, sour, soft and fragrant. And the flavor had hardly changed at 4 ℃ for more than 41 d.更多还原