摘要
以椰浆粉为原料,加水复溶后,添加一定量的白砂糖,通过复合乳酸菌发酵研制具有椰奶香味及发酵特有香味的椰浆蛋白发酵饮料,通过单因素及响应面试验确定椰浆蛋白发酵饮料的最优发酵条件。结果表明,椰浆蛋白发酵饮料的最优发酵条件为:接种量1.00‰、发酵时间20 h、白砂糖添加量4.0%。在此优化条件下,发酵饮料含特有的椰奶香味,质地均匀,口感细腻,酸甜适中,感官评分达9.37分,酸度63 °T,蛋白含量1.1 g/100 mL。
Using coconut milk powder as raw material, after reconstituted with water and with certain sugar addition, with compound lactic acid bacteria addition, the coconut milk protein fermentation beverage with coconut milk flavor and the fermented special flavor was prepared. Finally, the optimal fermentation conditions of the coconut protein fermented beverage were determined by single factor and response surface tests. The results showed that the optimum fermentation conditions for the coconut milk protein fermented beverage were: inoculum 1.00‰, fermentation time 20 h and sugar addition 4.0%. Under these optimum conditions, the fermented beverage had unique coconut milk fragrance, uniform texture, delicate taste, moderately sweet and sour, with a sensory score of 9.37, acidity of 63 °T and the protein content of 1.1 g/100 ml.
作者
蔺志颖
张博文
李佳
LIN Zhiying;ZHANG Bowen;LI Jia(Xian Yuensun Biotechnology Co.,Ltd.,Xian 710000,China)
出处
《中国酿造》
CAS
北大核心
2019年第5期210-214,共5页
China Brewing
关键词
乳酸菌
椰浆蛋白
发酵饮料
工艺优化
响应面法
lactic acid bacteria
coconut milk protein
fermented beverage
process optimization
response surface methodology
