植物乳杆菌发酵紫薯饮料的研制

Preparation of purple sweet potato beverage fermented by Lactobacillus plantarum

摘要: 以紫薯为原料,利用植物乳杆菌为发酵剂,对紫薯乳酸发酵饮料的加工工艺进行研究。结果表明:紫薯用5倍水打浆,加入6U/100m L薯浆α-淀粉酶于60℃条件下酶解20min,再添加55U/100m L薯浆的糖化酶在p H4.5条件下糖化90min,可得理想的淀粉水解效果。通过正交实验,确定产品的最佳发酵工艺条件为接种量4%,发酵温度37℃,发酵时间14h;实验最佳配方为蔗糖8%,柠檬酸0.1%,黄原胶0.02%,CMC-Na 0.02%,PGA 0.02%。

Abstract: Taking purple sweet potato as main material, the technology of purple sweet potato beverage fermented by lactic acid bacteria was studied. The results showed that the ratio of purple sweet potato and water for pulping was 1∶5. In order to obtain sufficient starch hydrolysis, the purple sweet potato pulps were treated with6U/100 m L α-amylase at 60℃ for 20 min, and then treated with 55U/100 m L glucoamylase at p H4.5 for 90 min.By using orthogonal experimental design, the optimum fermentation conditions were determined as follows:inoculums amount 4%, temperature 37℃ and time 14 h. The optimum formula was 8% sucrose, 0.1% citric acid, 0.02% xanthan gum, 0.02% CMC-Na and 0.02% PGA.