Study on fermentation drink of Xinjiang Mulberry juice by Lactobacillus plantarum
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摘要: 以新疆药桑果为原料,利用植物乳杆菌发酵,研制具有药桑果特殊风味和营养价值的药桑果乳酸发酵饮料。采用响应面法优化药桑果饮料发酵工艺条件,在单因素实验基础上,选取菌种接种量、发酵时间、发酵温度、药桑果果汁料水比为影响因子,以发酵饮料感官评分为响应值,应用Box-behnken中心组合实验设计建立数学模型,进行响应面分析,并测定成品中乳酸菌总数、总黄酮含量、总酸、可溶性固形物。结果表明,药桑果发酵饮料最佳发酵条件为:植物乳杆菌接种量2%、发酵时间20h、发酵温度35℃、药桑果果汁料水比1∶21。在此条件下,发酵饮料的乳酸菌活菌数量为4.3×1010CFU/m L、感官评分为84.5。Abstract: Using Xinjiang Mulberry Fruit as a material, the development of Xinjiang Mulberry Fruit drink which possessed special mulberry fruit fragrance and nutrition fermented by lactobacillus plantarum was studied.Response surface methodology (RSM) was applied to optimize the fermentation conditions of Xinjiang Mulberry Fruit fermented beverage. Based on single factor experiment, inoculating amount of lactobacillus plantarum, fermentation time, fermentation temperature and ratio of material and solvent were chosen as influencing factors, and sense evaluate were selected as response value. The mathematical model was established by Box- behnken central composite design. Besides the lactobacillus number, total flavonoid, total acid and soluble solids were measured. The optimal conditions were determined as follows:inoculating amount of lactobacillus plantarum 2%, fermentation time 20 h, fermentation temperature 35℃ and solid-liquid ratio 1 ∶21.Under this optimal condition, the sense evaluate and lactobacillus number were 84. 5, 4. 3 × 1010 CFU / m L, respectively.
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