摘要
以大果沙棘为原料,经打浆、成分调整后进行乳酸发酵,采用响应面法优化沙棘原浆发酵参数,建立影响因子与响应值之间的函数关系。结果表明:接种量为4.8857%、发酵温度43℃、发酵时间为10.98h;沙棘果浆含量40%;复合稳定剂用量为:黄原胶0.25%,卡拉胶0.05%,单甘酯0.01%。研制的沙棘乳酸发酵饮料组织均匀、口感细腻、甜酸适度。
In this paper, Sea buckthorns in Xinjiang＇s Altay area were used as raw materials, which were developed by beating, composition adjustments to be fermented by lactic acid bacteria. The optimization was carded out by response surface experimental methodology （RSM）, and the function between influencing factors and the value of the response function was established. The results showed that the drink fermenting with 4.8857% inoculum at 43℃ for,10.98 hours by using 40% Sea buckthorns juice as raw material and 0.25% Xanthan gum, 0.05% Carrageenan and 0.01% Mono- glyceride.as stabilizer was proved to have stable, delicious and fresh properties with optimal sweetness and sourness.
出处
《中国酿造》
CAS
北大核心
2010年第1期96-99,共4页
China Brewing
关键词
响应面
大果沙棘
乳酸发酵
稳定剂
饮料
response surface methodology
big Sea buckthoms
lactic acid fermentation
stabilizer
drink
