龙眼发酵乳酸饮料工艺优化研究

以新鲜龙眼肉为主要原料,用川秀乳酸菌酸奶发酵粉(内含保加利亚乳杆菌、嗜热链球菌)进行乳酸发酵,通过L9(34)正交设计法进行发酵条件优化。通过感官评定的分析方法得出最佳工艺将龙眼浆(龙眼∶水=1∶8质量比)121℃灭菌20 min,脱脂奶粉与龙眼浆1∶5(W/W)混合,冷却,添加0.15%(W/W)发酵剂,于42℃下发酵8 h,快速破乳同时将龙眼酸奶与水按照1∶1(体积比)混匀,并添加柠檬酸0.2%,蔗糖0.9%,复合型稳定剂(琼脂∶果胶∶单甘酯=4∶1∶1)0.3%,混合均匀。配制成具有龙眼风味、营养性突出的发酵型饮料,为工业化生产提供参考。

Longan Fermentation Lactic Acid Beverage Process Optimization Research

This experiment with fresh longan meat as the main raw material,lactic acid bacteria fermentation yogurt powder with sichuan show(containing Lactobacillus bulgaria,Thermophilic streptococcus)by lactic acid fermentation,through L9(34)4 orthogonal design method to optimize the fermentation conditions.And sensory evaluation of best will longan pulp and technology analysis method(longan∶water=1∶8 weight ratio)121℃sterilization 20 min,skimmed milk powder mixed with longan pulp 1∶5(W/W),cooling,adding 0.15%(W/W)starter cultures,42℃fermentation 8 h,rapid demulsification and longan yogurt,according to the 1∶1(volume)and mixed with water and add citric acid 0.2%,sugar 0.9%,0.3%of the composite stabilizer(AGAR∶pectin∶monoglycerides=4∶1∶1),mixed evenly.Mixture with longan flavor,outstanding nutritional fermented beverages,provide reference for industrial production.