摘要
以桑葚、蓝莓和紫薯汁为发酵基料,研究乳酸杆菌、增稠剂、果蔬汁配比对复合发酵果蔬饮料风味、口感和稳定性的影响。通过考察固形物、活菌数、感官评价和离心沉淀率指标确定最佳配方。结果表明:植物乳杆菌Z-17、嗜酸乳杆菌Z-43按1:2比例接种至17°BX的复合果蔬汁中(桑葚汁:蓝莓汁:紫薯汁为2:2:1),发酵后菌数可达到3.63× 109CFU/mL。添加0.4%的耐酸羧甲基纤维素钠和0.2%的高脂果胶制得饮料风味浓郁,口感顺滑,离心沉淀率为1.2%;经体外实验复合发酵果蔬饮料可抑制大肠杆菌,肠炎沙门氏菌,金黄色葡萄球菌,单胞李斯特菌和蜡样芽孢杆菌具有促进健康的益生功能。
The mulberry,blueberry and purple potato juice were evaluated and the effect on beverage flavour,mouthfeel,stability for Lactobacillus,colloids and raw material proportion with index of solid content,viable count,sensory and centrifugal analysis were studied.The result demonstrated that Lactobacillus plantarum Z-17 and Lactobacillus acidophilus Z-43 in cooperative fermentation property for the proportion of 1:2 fermenting 17°BX compound beverage(mulberry:blueberry:purple potato=2:1:1)with 0.2%pectin and 0.4%sodium carboxymethylcellulose processed the excellent odor,mouthfeel and the smallest centrifugal sediment(1.2%).The number of living bacterium in beverage achieves 3.63×10^(9)CFU/mL,besides compound fruit-vegetable juice fermented beverage enjoyed beneficial healthy function because of antibacterial ability through vitro tentative.
作者
徐显睿
李翠凤
张宗博
夏文洋
李道河
隋勇军
陈政言
XU Xian-rui;LI Cui-feng;ZHANG Zong-bo;XIA Wen-yang;LI Dao-he;SUI Yong-jun;CHEN Zheng-yan(Food Laboratory of Qingdao Genyuan Biotechnology Group Co.,Ltd,Qingdao 266000,China;Qingdao GBW Industrial Co.,Ltd,Qingdao 266000,China)
出处
《饮料工业》
2021年第4期56-60,共5页
Beverage Industry
关键词
乳酸杆菌
发酵
果蔬饮料
抑菌性
lactobacillus
fermentation
fruit-vegetable beverage
antibacterial property
