汪琢,梁鑫,王虹玲.薏米与番石榴复合乳酸发酵饮料的研制[J].包装工程,2021,42(3):12-18.
WANG Zhuo,LIANG Xin,WANG Hong-ling.Preparation of Barley and Guava Compound Lactic Acid Fermented Beverage[J].Packaging Engineering,2021,42(3):12-18. |
| 薏米与番石榴复合乳酸发酵饮料的研制 |
| Preparation of Barley and Guava Compound Lactic Acid Fermented Beverage |
| 投稿时间：2020-04-24 |
| DOI：10.19554/j.cnki.1001-3563.2021.03.002 |
| 中文关键词: 薏米 番石榴 乳酸发酵饮料 正交试验 |
| 英文关键词: barley guava lactic acid fermented beverage orthogonal test |
| 基金项目:国家级大学生创新创业训练项目(201813201210);辽宁省普通高等教育本科教学改革研究项目(2018) |
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| 中文摘要: |
| 目的 结合薏米与番石榴的功能优势及感官优势，利用乳酸菌发酵研制出新型薏米与番石榴复合乳酸发酵饮料，并对其风味进行分析，以期为薏米和番石榴资源的利用及其乳酸饮料的研发提供理论和实践依据。方法 以乳酸发酵饮料中的感官评分为考察指标，选取番石榴与薏米的质量比、发酵时间、发酵温度、乳酸菌添加量、蜂蜜添加量作为考察指标，在单因素试验的基础上，采用正交试验设计对薏米番石榴乳酸发酵饮料的制作工艺进行优化。结果 得到了各因素对薏米番石榴乳酸发酵饮料感官评分影响的顺序，发酵温度>乳酸菌添加量>发酵时间>番石与榴薏米的质量比;得到了最佳工艺条件，发酵温度为38 ℃，乳酸菌的质量分数为0.6%，发酵时间为28 h，番石榴与薏米的质量比为6∶4，在此条件下，很好地保留了发酵饮料的活性成分，口感酸甜适宜，营养丰富，状态均一、稳定，无分层现象，感官评分为96.6，总酸含量为7.62 g/L。结论 通过实验分析，确定了薏米番石榴乳酸发酵饮料的最佳工艺条件。 |
| 英文摘要: |
| The work aims to develop a new compound lactic acid fermented beverage of barley and guava through lactic acid bacteria fermentation combined with the functional and sensory advantages of barley and guava and analyze the flavor of the compound beverage in order to provide theoretical and practical basis for the utilization of barley and guava resources and the research and development of lactic acid beverage. In addition to taking the sensory score of lactic acid fermented beverage as the evaluation index, the mass ratio of guava-barley, fermentation time, fermentation temperature, addition amount of lactic acid bacteria and honey were also selected as the evaluation indexes. On the basis of single-factor experiment, the processing technology of lactic acid fermented beverage of barley and guava was optimized by orthogonal design. The order of the effects of various factors on the sensory score of lactic acid fermented beverage of barley and guava was as follows:fermentation temperature>addition amount of lactic acid bacteria> fermentation time>mass ratio of guava-barley. The optimum process conditions were as follows:the fermentation temperature was 38 ℃, the addition amount of lactic acid bacteria was 0.6%, the fermentation time was 28 h, and the mass ratio of guava-barley was 6∶4. Under these conditions, the active components of the fermented beverage were very well preserved, the taste was sour and sweet, the nutrition was rich, the state was uniform and stable, and there was no stratification. The sensory score was 96.6 points and the total acid content was 7.62 g/L. The optimum technological conditions of barley and guava lactic acid fermented beverage are determined by experimental analysis. |
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