【作者】 苗晓雨； 丁安然； 张仁堂； 纪庆柱； 高琳； 张海娇； 刘晨茜；

【Author】 Miao Xiaoyu;Ding Anran;Zhang Rentang;Ji Qingzhu;Gao Lin;Zhang Haijiao;Liu Chenxi;School of Food Science and Engineering,Shandong Agricultural University;

【机构】 山东农业大学食品科学与工程学院；

【摘要】 本实验以黑变红枣为原料,开发黑枣益生菌菌发酵饮品,同时探究其保持高益生菌活菌数最佳冷链温度及饮用时间。通过单因素试验和正交试验,研究确定了黑枣汁发酵液可溶性固形物含量及添加量、菌种接种量、发酵温度、初始pH等发酵工艺参数。同时追踪黑枣乳酸菌饮品在不同冷链温度物流过程中益生菌活菌变化规律,以此确定出最佳冷藏条件及推荐饮用时间。研究得出,黑枣乳酸菌饮料最佳发酵工艺参数为:黑枣汁发酵液可溶性固形物含量10%,黑枣枣汁添加量25%,植物乳杆菌接种量为4%,发酵温度35℃,初始pH7.0时益生菌饮品为最佳,此时黑枣枣汁发酵饮品益生菌数量达到7.35×10~8 cfu/mL。冷链物流保持高益生菌数量的最佳温度为6℃条件下在15天内饮用最佳,益生菌活菌数仍可保持到3.3×10~8 cfu/mL。更多还原

【Abstract】 In this experiment,black jujube was used as raw material to develop fermented beverages of black jujube probiotics,and at the same time,the optimum cold chain temperature and drinking time of keeping high number of probiotic bacteria were investigated.By single factor experiment and orthogonal experiment,the fermentation process parameters such as the content of soluble solids in the fermentation broth of black jujube juice,the inoculation amount of bacteria,the fermentation temperature and the initial pH were determined.At the same time,the changes of probiotics and live bacteria in the process of different cold chain temperature logistics of black jujube lactobacillus beverage were tracked,so as to determine the optimal refrigerating conditions and recommended drinking time.The results show that the optimum fermentation process parameters of black jujube lactic acid bacteria beverage were as follows:the content of soluble solids in the fermentation broth of black jujube juice was 10%,the amount of jujube juice was 25%,the inoculation amount of Lactobacillus plantarum was 4%,the fermentation temperature was 35 ℃,and the probiotic beverage was the best at initial pH of 7.0.The number of probiotics in fermented beverage of black jujube juice was 7.35 ×10~8 cfu/mL.The optimum temperature for maintaining the high quantity of probiotics bacteria in the cold chain logistics was best served within 15 days at 6 degrees Celsius,and the viable number of live probiotic bacteria could still be maintained at 3.3 ×10~8 cfu/mL.更多还原