摘要
以核桃为原料,采用经驯化扩培的复合益生菌菌种进行发酵,研制出一种具有核桃特有风味、酸甜爽口的发酵核桃乳饮料。采用单因素试验和采用正交试验,以感官指标和pH值为考评指标,对发酵碳源类别、发酵温度、发酵时间、接种量等工艺参数进行确定。试验结果表明,发酵核桃乳的最佳工艺条件为:碳源添加量7.0%,发酵温度40℃,发酵时间8 h,接种量8.0%,此工艺条件下菌株生长良好,发酵后风味和感官色泽最好。通过对比感官评价和微生物指标,确定杀菌中心温度90℃,杀菌时间25 min,此条件下产品色泽乳白、香气浓郁、酸甜爽口,微生物指标符合产品标准要求。
A kind of fermented walnut milk beverage with special flavor,sweet and sour taste was prepared by using the compound probiotic strain which had been domesticated and expanded for fermentation.Single factor test and orthogonal test were used to determine the fermentation carbon source category,fermentation temperature,fermentation time,inoculation amount and other process parameters with sensory index and pH value as evaluation indexes.The results showed that the optimal fermentation conditions were as follows:carbon source content 7.0%,fermentation temperature 40℃,fermentation time 8 h,inoculation amount 8.0%.Under these conditions,the strain grew well,and the flavor and color after fermentation were the best.By comparing the sensory evaluation and the microbial index,the sterilization center temperature was determined to be 90℃ and the sterilization time was 25 min.Under these conditions,the product was milky in color,rich in aroma,sweet and sour,and the microbial index met the requirements of the product standard.
作者
吉洋洋
何爱民
赵端阳
李娜
张婷
牟德华
JI Yangyang;HE Aimin;ZHAO Duanyang;LI Na;ZHANG Ting;MOU Dehua(Hebei Lvling Hetian Food Co.,LTD.,Hebei Lincheng 054300,China;Hebei(Xingtai)Walnut Industry Technology Research Institute,Hebei Lincheng 054300,China;Hebei Walnut Engineering Research Center,Hebei Lincheng 054300,China;College of Biological Science and Engineering,Hebei University of Science and Technology,Hebei Shijiazhuang 050000,China)
出处
《食品工程》
2024年第1期18-21,共4页
Food Engineering
基金
河北省科技计划项目(20527103D)。
关键词
菌种
驯化
发酵
杀菌
strain
domestication
fermentation
sterilize
