复合益生菌发酵桑葚汁饮料的工艺优化

目的]优化益生菌发酵桑葚汁饮料的加工工艺。方法]以桑葚汁为主要原料,以植物乳杆菌和副干酪乳杆菌为发酵菌种,对桑葚汁添加量、蔗糖添加量、发酵时间、接种量4个因素进行了考察,通过单因素及正交试验,对所制得的发酵桑葚汁饮料进行感官评价,得到发酵工艺的最佳组合,同时对其货架期进行预测。结果]优化出的最佳发酵工艺:桑葚汁添加量为50%,蔗糖添加量为5%,发酵时间为24 h,接种量为3‰,由此所得的发酵桑葚汁呈红棕色,具有果香及发酵风味,口感酸甜。在0~4℃冷藏条件下贮藏28 d后,活菌数仍有2.1×10~8CFU/m L。结论]复合益生菌发酵的桑葚汁饮料可作为一款营养保健活菌饮料,具有广泛的市场前景。

Optimizing the Process of Probiotic-fermented Mulberry Juice

Objective]To optimize the process of probiotic-fermented mulberry juice.Method]With mulberry juice as the main raw material, Lactobacillus plantarum and Lactobacillus paracasei as fermentation strains,four kinds of factors such as mulberry juice content,sucrose content, fermentation time,inoculation amount were investigated.Basing on the experiment of single factor,the optimum extraction conditions of probiotic-fermented mulberry juice were studied according to the orthogonal design.The best combination was determined by sensory evaluation of the fer-mented mulberry juice.And its shelf life was predicted.Result]The optimal conditions were obtained as follow:mulberry juice 50%,sucrose 5%,fermentation time 24 h,Lactic bacteria inoculation amount 3 ‰.The fermentation of mulberry juice was reddish brown in color,with a fruity and fermented flavor,sweet and sour taste.After storage at 0-4℃for 28 days,the number of viable cells was still 2.1×108 CFU/mL.Conclu-sion]It can be used as a nutritious and health care drink with broad market prospect.