摘要
[目的]研究并优化牛蒡乳酸菌发酵饮料的工艺条件，为牛蒡的深加工利用提供参考。[方法]以牛蒡为原料，经去皮、切片、护色、烫漂、匀浆、酶解、抽滤、发酵、调配、灭菌等工序加工牛蒡发酵饮料，采用单因素和正交试验优化牛蒡乳酸菌发酵饮料的最佳工艺条件。[结果]试验得到制作牛蒡乳酸菌发酵饮料的最优工艺条件：白砂糖为牛蒡原汁的8％，酸奶（乳酸菌）为牛蒡原汁的15％，发酵时间为8 h，发酵温度为45℃。[结论]在该试验工艺下研制出的牛蒡乳酸菌发酵饮料营养丰富，风味独特。
Abstract
Objective] To research and optimize the technology condition of fermented beverages of burdock lactic acid bacteria , and to provide references for the deep processing and utilization of burdock.[Method] With burdock as the raw material, burdock fermented beverages was pre-pared by the processes of peeling, slicing, color protecting, blanching, homogenate, enzymolysis, pump filtration, fermentation, blending, steri-lization and so on.Single factor test and orthogonal test were used to optimize the optimal condition for the fermented beverages .[Result]The optimal condition for the preparation of fermented beverages of burdock lactic acid bacteria was as follows : white granulated sugar and yogurt took up 8% and 15% of the burdock juice, respectively; the fermentation time was 8 h, and fermentation temperature was 45 ℃.[Conclusion] Un-der this condition, burdock fermented beverages is nutritious and delicious .
国家科技期刊平台
NSTL
维普
万方数据