为研究植物乳杆菌(Lp)和副干酪乳杆菌CICC 20251(Lc)复合发酵脐橙汁的适应性,以总酸和活菌数为考核指标,开展乳酸菌发酵脐橙汁的菌株配比、发酵温度、发酵时间、接种量等单因素试验及响应面试验.结果表明,发酵脐橙汁的最佳工艺参数为Lp和Lc复合比1.25∶1、接种量3％、发酵温度40℃、发酵时间60 h,发酵脐橙汁的活菌数可达8.3 lg CFU/mL,总酸11.29 g/L.比较4 ℃和25 ℃贮藏条件对发酵脐橙汁品质影响,低温贮藏更能够维持发酵橙汁的色泽、风味和总体可接受度,发酵脐橙汁4℃下贮藏期15 d内为宜.
Study on Technology and Storage Characteristics of Navel Orange Juice Fermented by Lactic Acid Bacteria Complex
In order to study the adaptability of co-fermentation of navel orange juice by Lactobacillus plantarum(LP)and Lactobacillus paracaseosus CICC 20251(LC),the total acid and the number of viable bacteria were used as test indexes,and single-factor experiments and response surface experiments were carried out to study the ratio of strains,fermentation temperature,fermentation time and inoculation amount of lactic acid bacteria in the fermentation of navel orange juice.The results showed that the optimum technological parameters of fermented navel orange juice were LP and LC complex ratio 1.25∶1,inoculation amount 3％,fermentation temperature 40 ℃ and fermentation time 60 h,the viable bacterial count of fermented navel orange juice could reach 8.3 lg CFU/mL,and total acid was 11.29 g/L.The effects of 4 ℃ and 25 ℃ storage conditions on the quality of fermented navel orange juice were compared.The color,flavor and overall acceptability of fermented orange juice were better maintained under low temperature storage,and the fermented navel orange juice should be stored at 4 ℃ for 15 d.
万方数据
维普
