摘要
6株益生菌等比例混合做复合发酵剂,通过添加香蕉浆、红薯浆、低聚果糖,拟制备具有润肠通便特性的发酵果蔬乳饮料。以酸度、活菌数和抑菌能力为指标,通过单因素试验并利用响应面设计优化混合乳酸菌发酵果蔬乳饮料发酵条件。结果表明,混合乳酸菌发酵果蔬乳饮料优化配方为:乳清粉处理物和脱脂乳为发酵基质(含5%乳清粉和3%脱脂乳粉),香蕉浆、红薯浆及低聚果糖添加量分别为15.67%、10.44%、2.23%,38℃下发酵24 h;在此条件下获得的发酵乳饮料活菌数为9.58 lgCFU/mL,对大肠杆菌、金黄色葡萄球菌、枯草杆菌、假单胞菌的抑菌圈直径分别为23.04、19.43、21.11、18.23 mm。对贮藏期内酸度、活菌数和抑菌性研究表明,为保证良好感官及保持活菌数的绝对优势,推荐在21 d内饮用。
Using the starter containing six probiotics mixed with equivalent ratio,banana puree,sweet potato pulp and fructooligosaccharide were added to prepare for the fruit and vegetable milk beverage possessing the function of embellishing aperient bowel.The fermentation conditions were optimized by single factor experiments and response surface methodology according to the acidity,living bacteria and antimicrobial activity.The culture conditions were optimized as followed:using the treated whey powder and skimmed milk(containing 5 %whey powder and 3 % skim milk powder) as the substrate,banana puree,sweet potato pulp and fructooligosaccharide were separately added 15.67 %,10.44 % and 2.23 % and fermented for 24 h under 38 ℃.With these conditions satisfied,the living bacteria were reached to 9.58 lgCFU/mL,and the inhibition zone diameters to Escherichia coli,Staphyloccocus aureus,Bacillus subtilis and Pseudomonas brenneri were 23.04,19.43,21.11 mm and 18.23 mm,separately.Furthermore,the acidity,living bacteria and antimicrobial activity of the beverage during the storage were estimated.Considering the absolute superiority of the sensory quality and the living bacteria,the beverage was recommended to be drunk within 21 days.
引文
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