| 乳酸菌发酵山药果蔬饮料配方与工艺优化 |
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| 作者单位： | ;1.河南师范大学生命科学学院;2.绿色药材生物技术河南省工程实验室;3.河南省高校道地中药材保育及利用工程技术研究中心 |
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| 摘 要： | 以铁棍山药、葡萄、番茄、胡萝卜、苹果、蜂蜜为原料,优化出由50%山药浆、10%葡萄汁、20%番茄汁、10%胡萝卜汁和10%苹果汁组成的原浆,用植物乳杆菌CZ、植物乳杆菌CA、植物乳杆菌CB按照1∶1∶1比例制成的发酵剂,按照原浆78%、蜂蜜3%、蔗糖13%和发酵剂6%的比例配制混合,32℃发酵8h,获得功能型乳酸菌发酵山药果蔬饮料.其蛋白质、脂肪、还原性糖、钠和维生素C的质量浓度及pH值依次为0.004kg·L~(-1)、0.0121kg·L~(-1)、0.080kg·L~(-1)、0.000 182kg·L~(-1)、0.000 102kg·L~(-1)和4.0±0.2.
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| 关 键 词： | 山药 乳酸菌 发酵 果蔬饮料 |
Optimization of Lactic Acid Bacteria-Fermented Yam-Fruit-Vegetable Beverage Formulation and Process |
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| Institution: | ,College of Life Sciences,Henan Normal University,Engineering Laboratory of Biotechnologies for Green Medicinal Plants,Henan Province,Engineering Technology Research Center of Nursing and Utilization of Genuine Chinese Crude Drugs,University of Henan Province |
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| Abstract: | A combination of bar yam,grapes,tomatoes,carrots,apples and honey were used as materials.Their combination,including 50% yam juice,10% grape juice,20%tomato juice,10%carrot juice and 10% apple juice,was optimized using single element experiment.They,supplemented with 3% honey,6% granulated sugar,were fermented with 6% lactic acid bacteria starter,consisting of Lactobacillus plantarum CZ,Lactobacillus plantarum CA and Lactobacillus plantarum CB in the 1∶1∶1ratio,for 12 hours at 39 ℃in order to develop a lactic acid bacterium fermented yam-fruit-vegetable beverage,whose protein content,fat content,reducing sugar content,sodium content,Vc content and pH value in turn are 0.004kg·L~(-1),0.0121kg·L~(-1),0.080kg·L~(-1),0.000 182kg·L~(-1),0.000 102kg·L~(-1)and 4.0±0.2. |
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| Keywords: | Dioscorea opposite lactic acid bacteria fermentation fruit-vegetable beverage |
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