广西沃柑乳酸菌发酵饮料制作工艺的优化及其品质分析

Optimization of the production process and quality analysis of Guangxi Orah lactic acid bacteria fermented beverage

中文关键词:  沃柑  乳酸菌发酵  饮料  工艺优化

英文关键词:Orah  lactic acid bacteria fermentation  drinks  process optimization

中文摘要:

      目的 开发兼具良好口感与保健功能的沃柑乳酸菌发酵饮料并进行品质分析。方法 通过单因素实验考察料液比、白糖添加量、菌种复配比、接种量、发酵时间和温度对发酵工艺的影响, 结合模糊综合评价筛选基础参数, 进一步利用响应面法进行优化并建立感官评价预测模型。结果 经优化最优工艺参数为: 接种量3%、发酵温度35 ℃、发酵时间6 h, 此时模糊综合评判值达0.9397。发酵后饮料的理化指标为: 总酸含量1.12 g/100 mL、总糖含量10.6 g/100 mL、pH 3.54、可溶性固形物含量12.4°Brix。结论 本研究开发的沃柑乳酸菌发酵饮料符合GB/T 31121—2014《果蔬汁类及其饮料》要求, 可对沃柑深加工高附加值产品开发提供理论基础。

英文摘要:

      Objective To develop a Orah lactic acid bacteria fermented beverage with both excellent taste and health-promoting functions, and to conduct a comprehensive quality analysis thereof. Methods Single-factor experiments were conducted to investigate the effects of material-liquid ratio, white sugar addition amount, strain compound ratio, inoculation amount, fermentation time and temperature on the fermentation process. Basic parameters were screened by combining fuzzy comprehensive evaluation, and response surface methodology was further used for optimization and to establish a sensory evaluation prediction model. Results The optimized optimal process parameters were determined as follows: Inoculation amount of 3%, fermentation temperature of 35 °C and fermentation time of 6 h, under these conditions, the fuzzy comprehensive evaluation value reached 0.9397. The physicochemical indexes of the fermented beverage were: Total acid content of 1.12 g/100 mL, total sugar content of 10.6 g/100 mL, pH 3.54 and soluble solid content of 12.4°Brix. Conclusion This study develope Orah lactic acid bacteria fermented beverage complies with GB/T 31121—2014 Fruit and vegetable juices and beverages. The research provide a theoretical basis for the development of high-value-added products from deep processing of Orah. KEY WORDS: Orah; lactic acid bacteria fermentation; drinks; process optimization