新型小米南瓜香蕉混合发酵饮料的生产工艺
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摘要
研究为了优化小米南瓜香蕉混合发酵饮料生产工艺,以预处理的小米、南瓜、香蕉为原料,对南瓜汁添加量、香蕉汁添加量、小米与水比例、发酵时间、发酵温度、菌种接种量等影响产品品质的因素进行单因素试验和响应面试验,确定在实验室条件下香蕉南瓜小米的发酵饮料的最佳工艺配方。结果表明,南瓜香蕉小米南瓜香蕉混合发酵饮料的最佳配方工艺为:南瓜汁添加量6%,香蕉汁添加量7%,小米与水比例1︰5,菌种接种量7.49%,发酵温度37℃下发酵10.32 h。在此条件下,得到稳定性较好的香蕉南瓜小米混合谷物蔬菜水果发酵饮料,感官评价得分为93分,该饮料酸甜可口,口感良好,营养丰富,具有很浓的发酵乳香味及小米南瓜香蕉混合的清香味。
This study was for the excellent millet pumpkin banana mixed fermented beverage, based on the pretreatment of millet,pumpkin and banana, the influencing factors including pumpkin juice addition amount, banana juice addition amount, ratio of millet liquid to water, fermentation time, fermentation temperature, inoculation amount on the quality of products were analyzed through the single factor tests and response surface test, under laboratory the optimal formula of fermented beverage of banana pumpkin and millet was determined. The experimental results showed that the best proportion of fermented beverage with pumpkin and millet banana was as follows: pumpkin juice addition amount, banana juice addition amount, ratio of millet liquid to water and strains inoculation amount were 6%, 7%, 1︰5 and 7.49%, fermentation temperature 37 ℃, fermentation time 10.32 h. Under such condition, the stable banana pumpkin and millet grains mixed with fruits and vegetables fermented beverage was produced, with sensory evaluation score of 93. The beverage was sweet and delicious, with good taste, rich nutrition, very strong flavor of fermented milk and millet banana squash mixed flavor.
This study was for the excellent millet pumpkin banana mixed fermented beverage, based on the pretreatment of millet,pumpkin and banana, the influencing factors including pumpkin juice addition amount, banana juice addition amount, ratio of millet liquid to water, fermentation time, fermentation temperature, inoculation amount on the quality of products were analyzed through the single factor tests and response surface test, under laboratory the optimal formula of fermented beverage of banana pumpkin and millet was determined. The experimental results showed that the best proportion of fermented beverage with pumpkin and millet banana was as follows: pumpkin juice addition amount, banana juice addition amount, ratio of millet liquid to water and strains inoculation amount were 6%, 7%, 1︰5 and 7.49%, fermentation temperature 37 ℃, fermentation time 10.32 h. Under such condition, the stable banana pumpkin and millet grains mixed with fruits and vegetables fermented beverage was produced, with sensory evaluation score of 93. The beverage was sweet and delicious, with good taste, rich nutrition, very strong flavor of fermented milk and millet banana squash mixed flavor.
引文
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[14]任江红,马兆瑞,秦立虎,等.山茱萸发酵乳饮料加工技术研究[J].食品工业, 2015, 36(1):99-102.
[2]李良,王帅,程建军,等.响应面法优化胡萝卜苹果乳清发酵饮料工艺[J].食品工业科技, 2014, 35(8):267-271.
[3]张玉慧.乳酸菌发酵蓝莓果汁的工艺研究[D].沈阳:沈阳农业大学, 2016.
[4]王磊,陈宇飞,刘长姣.发酵饮料的开发现状及研究前景[J].食品工业科技, 2015(10):379-382.
[5]顾海华,王珺,汪涛,等.板栗淀粉酶解物与鲜牛乳混合发酵饮料研制[J].食品科技, 2017(3):97-102.
[6]郑建仙.米乳汁饮料的研究[J].食品与机械, 2012(6):27-29.
[7]范洪臣,刘天,郑威,等.发酵调味饮料酵母菌的筛选及其发酵性能研究[J].中国调味品, 2017(3):26-30, 44.
[8]张爱霞,刘敬科,赵巍,等.无醇小米饮料的研制与营养分析[J].河北农业科学, 2016(1):8-11.
[9]牟建楼,王颉.响应面法优化灵芝枣饮料工艺及抗氧化性研究[J].中国食品学报, 2013, 13(11):22-26.
[10]艾志录,张欣.软饮料工艺学[M].北京:中国农业科技出版社, 2011:106-116.
[11]卞春,季澜洋.黑米发酵乳饮料配方的响应面法优化[J].粮食与油脂, 2016(5):47-50.
[12]李海燕,乔成亚,刘振民,等.发酵型燕麦酸乳饮料的研制[J].中国酿造, 2016(3):152-155.
[13]郑晓霞,张慧芳,罗文健,等.核桃发酵乳的制备工艺研究[J].农产品加工, 2016(6):23-26.
[14]任江红,马兆瑞,秦立虎,等.山茱萸发酵乳饮料加工技术研究[J].食品工业, 2015, 36(1):99-102.