豆腐柴汁混合乳酸菌保健饮料的研究工艺

Research on Workmanship of Premna microphylla Turcz. Juice Mixed with Lactic Acid Bacteria Health Drink

摘要: 目的：研究豆腐柴叶汁混合乳酸菌发酵保健饮料。方法：以豆腐柴叶为主要原料，用嗜热链球菌、植物乳杆菌和嗜酸乳杆菌为混合菌种，采用单因素试验和五因素四水平正交试验，以产酸量和乳酸活菌数为指标，确定最终发酵菌种和发酵液及发酵饮料口感调配的最佳配方。结果：用嗜热链球菌、植物乳杆菌和嗜酸乳杆菌按1:1:1比例作为混合菌种；发酵液最佳配方为豆腐柴料水比1:8 (g/mL)，脱脂乳5%，种子液接种量2%，发酵温度41℃ ± 1℃，发酵时间24 h；饮料调配最佳配方：蔗糖4%，柠檬酸0.04%，CMC 0.2%，黄原胶0.03%。

Abstract: Objective: The object is to study the health beverage fermented by Premna microphylla Turcz. juice mixed with lactic acid bacteria. Methods: Taking Premna microphylla Turcz. leaves as the main raw material, Streptococcus thermophilus, Lactobacillus plantarum and Lactobacillus acidophilus as the mixed strains, single factor test and five factor four level orthogonal test were used to determine the best formula for the final fermentation strains, fermentation broth and the taste of fermented beverages with the acid production and the number of live lactic acid bacteria as the index. Results: Streptococcus thermophilus, Lactobacillus plantarum and Lactobacillus acidophilus were used as mixed strains in the ratio of 1:1:1. The optimum formula of fermentation broth was Premna microphylla Turcz. to water ratio of 1:8 (g/mL), 5% skimmed milk, 2% seed liquid inoculation amount, 41˚C ± 1˚C fermentation temperature and 24 hours fermentation time. The best formula for beverage is 4% sucrose, 0.04% citric acid, 0.2% CMC and 0.03% xanthan gum.