摘要:
以打瓜和软枣猕猴桃为原料,选定植物乳杆菌接种量、发酵时间、糖化液与打瓜软枣猕猴桃汁比例以及果胶酶添加量为考察因素,感官评分为响应值,采用Box-Behnken响应面法进行工艺研发和优化。结果表明:其最佳工艺条件为:植物乳杆菌接种量为2×107 CFU/mL,发酵时间为12 h,糖化液与打瓜软枣猕猴桃汁比例为0.97:1 (v/v),果胶酶添加量为15 mg/100 g,在此条件下,感官评分为(94.0±0.2)分,所制得的饮料成品颜色呈淡黄绿色,风味纯正,酸甜适中,澄清无沉淀,且具有打瓜和软枣猕猴桃的果香,并且与发酵所产生的香味混合,口感新鲜细腻,余味清爽。
Abstract:
Taking seeding-melon and Actinidia arguta as raw materials, the inoculum amount of Lactobacillus plantarum, the fermentation time, the ratio of saccharification solution to the seeding-melon and Actinidia arguta juice and the amount of pectinase were taken as the investigation factors, and the sensory score was the response value, the process development and optimization were by Box-Behnken response surface method. The results showed that the optimum conditions were as follows:The inoculum of Lactobacillus plantarum was 2×107 CFU/mL, the fermentation time was 12 h, the ratio of saccharification solution to the seeding-melon and Actinidia arguta juice was 0.97:1 (v/v), and the amount of pectinase was 15 mg/100 g, under these conditions, the sensory scores was (94.0±0.2) scores.The finish beverage had a light yellow-green color, pure flavor, moderate sweet and sour, clear and no precipitation, and had the fruity flavor of seeding-watermelon and kiwi fruit. And mixed with the flavor produced by fermentation, the taste was fresh and delicate, and the aftertaste was refreshing.
下载:
