【作者】 梁莉； 程晨； 张柳茵； 谢学文； 陈信友； 李全宏；

【Author】 Liang Li;Cheng Chen;Zhang Liuyin;Xie Xuewen;Chen Xinyou;Li Quanhong;College of Food Science and Nutritional Engineering,China Agricultural University;The Institute of Vegetables and Flowers,Chinese Academy of Agriculture Sciences;Beijing Nankou Farm;

【机构】 中国农业大学食品科学与营养工程学院； 中国农业科学院蔬菜花卉研究所； 北京市南口农场；

【摘要】 研究了乳酸菌和酵母茵复合发酵南瓜汁的工艺,采用正交设计、感官评价等方式进行了发酵南瓜汁工艺参数的优选、稳定剂和甜味剂的筛选。结果确定了发酵种予培养基配方为:南瓜浆含量40%,葡萄糖2%,豆浆5%和碳酸钙0.4%。南瓜汁最佳发酵工艺为发酵温度36℃,酿酒酵母SY:乳酸菌群=1:3,接种量3%,发酵时间为12h。更多还原

【Abstract】 Orthogonal experiment and sensory evaluation were used to study the suitable processing technique of pumpkin juice co-fermented by lactic acid bacteria and yeast,inculuding fermentation process optimization,screening of sweeteners and stabilizers and prediction of storage time.The result showed that the optimized medium formulation for seed culture was as follow:the pumkin juice content was 40%,the glucose level was 2%,the soybean milk level was 5%and the calcium carbonate level was 0.4%.With the fermentation temperature of 36℃,inoculum concentration of 3%,inoculation ratio of 1:3 and fermentation time of 12 h,the numbers of lactic acid bacteria in pumpkin juice could be achieved log 9.20CFU/mL in the end of fermentation.更多还原