苦瓜麦芽混合汁饮料的发酵工艺研究

Study on the fermentation technology of the mixed juice drink of bitter melon juice and wort

摘要: 本文采用酵母菌和乳酸菌两步发酵法制备苦瓜麦芽混合汁饮料,并通过单因素实验和响应面法优化确定了发酵工艺条件。结果表明,在苦瓜麦芽混合汁中接种4%(m L/m L)的啤酒酵母,于28℃发酵12 h,灭菌后再接种3%(m L/m L)保加利亚乳杆菌和植物乳杆菌的混合乳酸菌,36℃发酵23 h,所得发酵液的口感柔和,香气饱满,感官评分为86.50。

Abstract: In this paper,the mixed juice drink of bitter melon juice and wort were prepared through two step fermentation by yeast and Lactobacillus.The technical conditions of fermentation were determined by single factor experiment and response surface methodology.The results showed that the mixed juice was fermented for 12 h at28 ℃ with 4%( m L / m L) inoculation quantity by Saccharomyces cerevisiae,then inactivated and fermented for 23 h at 36 ℃ with 3%( m L / m L) inoculation quantity by the mixed Lactobacillus of Lactobacillus bulgaricus and Lactobacillus plantarum. The fermented juice taste soft,the flavor was abundant and full body,the sense evaluate were 86.50.