多菌株协同发酵豆清饮料工艺优化
目的 优化豆清饮料的发酵工艺。方法 以豆清液为主要原料, 鼠李糖乳杆菌、肠膜明串珠菌、克鲁维酵母按1:1:1(V:V:V)接种到豆清液中进行发酵, 通过单因素实验, 探究初始pH、微生物接种量、发酵温度、发酵时间对豆清饮料品质的影响。并以感官评分为响应值对豆清饮料工艺进行响应面优化, 得到最适的发酵条件。结果 最佳工艺条件为: pH6.0、接种量5%(V:V)、发酵温度28 ℃, 发酵时间22 h, 此时感官评分是93.9分。结论 产品澄清透明, 有淡淡的酒香, 有刹口感, 回味酸甜。该研究可为豆清液的综合利用以及新型功能性饮料开发提供理论支撑。
Objective To optimize the fermentation technology of soybean clear beverage. Methods With bean liquid as the main raw material, and Lactobacillus rhamnosus strain, Lactobacillus rhamnosus strain and Kluyveromyces marxianus strain were inoculated into the bean clear liquid at the ratio of 1:1:1 (V:V:V). The effects of initial pH, inoculum amount, fermentation temperature and fermentation time on the quality of the bean clear liquid were studied by single factor experiment. The sensory score was used as the response value to optimize the fermentation technology by response surface method and get the optimal fermentation conditions. Results The results showed that the optimum technological conditions were as follows: pH6.0, inoculation amount 5%(V:V), fermentation temperature 28 ℃, fermentation time 22 h, and the sensory score was 93.9 points. Conclusion The product is clear and transparent, with light wine fragrance, brake taste and sour and sweet aftertaste. This research can provide theoretical support for the comprehensive utilization of bean clear liquid and the development of new functional drinks.
标题：多菌株协同发酵豆清饮料工艺优化
英文标题：Optimization of multi-strain co-fermentation process for Douqing beverage
作者：
欧红艳 邵阳学院食品与化学工程学院；豆制品加工与安全控制湖南省重点实验室；湖南省果蔬清洁加工工程技术研究中心
赵良忠 邵阳学院食品与化学工程学院；豆制品加工与安全控制湖南省重点实验室；湖南省果蔬清洁加工工程技术研究中心
王容 邵阳学院食品与化学工程学院；豆制品加工与安全控制湖南省重点实验室；湖南省果蔬清洁加工工程技术研究中心
车丽娜 邵阳学院食品与化学工程学院；豆制品加工与安全控制湖南省重点实验室；湖南省果蔬清洁加工工程技术研究中心
刘婷 邵阳学院食品与化学工程学院；豆制品加工与安全控制湖南省重点实验室；湖南省果蔬清洁加工工程技术研究中心
中文关键词:豆清液,协同发酵,响应面,
英文关键词:bean clear liquid,co-fermentation,response surface,
发表日期：2020-05-19
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