摘要
目的:以保加利亚乳杆菌(Lactobacillus bulgaricus)为发酵菌株,开发蓝莓果渣乳饮料。方法:通过单因素和正交实验,以活菌数、花青素含量和pH值为评价指标,优化乳饮料配方及发酵条件。结果:最佳配方及发酵工艺为:脱脂奶粉添加量20%、食用葡萄糖添加量12%、蓝莓果渣添加量0.4%、发酵温度43℃、发酵时间24h和接种量0.5%,按此工艺所得产品中保加利亚乳杆菌菌落数对数值为10.658lgCFU/mL,花青素含量达到0.295 4mg/mL,pH值为4.27。结论:此研究获得蓝莓果渣发酵乳饮料酸甜可口,营养价值丰富,具有一定的保健功效。
To investigate the technology of fermentation of blueberry fruit milk beverage by Lactobacillus bulgaricus.Methods:The results showed that the formula and the fermentation conditions were optimized by single factor and orthogonal experiment with the number of viable cells,anthocyanin content and pH value as the evaluation index of Lactobacillus bulgaricus.Results:The optimum formula and fermentation process was 20%of the amount of skim milk powder,12%of the amount of edible glucose added,0.4%of blueberry pomace,43℃for fermentation temperature,24 hours for fermentation time and 0.5%for inoculation.Under these conditions,the viable count of the product was 10.658 lgCFU/mL,the content of anthocyanin was 0.295 4 mg/mL and the pH was 4.27.Conclusion:The nature of the drinks of the blueberry pomace fermented milk was sweet and sour taste and rich in nutritional value.
作者
王俊颖
关仁梅
谈雪洁
吴文娟
夏敬宇
翟立公
WANG Junying;GUAN Renmei;TAN Xuejie;WU Wenjuan;XIA Jingyu;ZHAI Ligong(College of Food Engineering,Anhui Science and Technology University,Fengyang 233100,China)
出处
《安徽科技学院学报》
2018年第2期44-51,共8页
Journal of Anhui Science and Technology University
基金
国家级大学生创新创业训练计划项目(201710879008)
安徽省高校自然科学研究重点项目(KJ2016A182)
安徽科技学院自然科学课题(SPYJ201602)
关键词
蓝莓果渣
保加利亚乳杆菌
花青素
活菌数
PH值
Blueberry ponace
Lactobacillus bulgaricus
Anthocyanin
Viable count
Value of pH
