冬瓜香菇酸乳饮料的研制

摘要

[ Objective ] The reference for the extension of this new type of the compound beverage, which was fermented based on the white gourd, pasania fungus (Lentinus edodes ) and milk as raw material, was provided. [ Method ] The mixed bacteria (Lactobacillius bulgaricus:Streptoccus thermophilus = 1：1 ) was fermented in the juice extracted from white gourd and pasania fungus for the production of the compound beverage and the optimal fermentation indicator was selected by means of orthogonal experiment design. [ Result] The most suitable fermentation condition of the compound beverage was follows: the content of sugar was 7％; the ratio of white gourd to pasania fungus, 2：3,which adding amount was 25％ of total; the amount of stabilizer, 0.2％; the fermentation temperature, 42 ℃ ; the amount of inoculums, 5％;the fermentation time, 4.5 hours and the pH value of product after its being adjusted by acid, 4.25. [ Conclusion ] products presented good white gourd and pasania fungus lactic acid bacteria drink%[目的]以冬瓜、香菇、牛奶为主要原料,通过发酵生产一种新型复合酸乳饮料,为其推广提供参考.[方法]将冬瓜、香菇分别取汁,选取嗜热链球菌和保加利亚乳杆茵(1∶1)的混合菌种为发酵剂进行乳酸发酵生产复合酸乳饮料,通过L9(33)正交试验优化最佳发酵工艺参数.[结果]冬瓜、香菇复合酸乳饮料的最佳配比为:蔗糖用量7%,冬瓜汁与香菇提取液的质量比为2∶3,其添加量为25%,稳定剂添加量为0.2%,发酵温度为42℃,接种量为5%,发酵时间为4.5 h,产品经调酸后pH值为4.25.[结论]冬瓜、香菇复合乳酸饮料滋味独特,香气浓郁,价格低廉,具有较高的营养和保健价值.