| 活性乳酸菌饮料工艺条件的优化 |
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| 引用本文： | 刘晓娇,李彬.活性乳酸菌饮料工艺条件的优化[J].商洛学院学报,2012,26(2):42-45. |
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| 作者姓名： | 刘晓娇 李彬 |
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| 作者单位： | 商洛学院生物医药工程系,陕西商洛,726000 |
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| 摘 要： | 通过研究葡萄糖不同的添加量、发酵时间及添加剂种类对活性乳酸菌饮料成品的影响,来确定生产活性乳酸菌饮料的最佳工艺条件,并运用气质联用(GC-MS)对最佳工艺条件下发酵的活性乳酸菌饮料进行了香气产物分析。结果表明,活性乳酸菌饮料加工生产的最佳工艺条件为:4%的葡萄糖添加量,48 h发酵,同时添加柠檬酸钠或者维生素C在此条件下,能够得到成品较好的发酵型乳酸菌饮料,并获得较高的菌落数和丰富的香气成分,这对后期活性乳酸菌饮料生产提供了理论依据。
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| 关 键 词： | 乳酸菌 发酵 气-质联用 维生素C |
A Study on Technological Conditions of Active Lactobacillus Drink |
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| LIU Xiao-jiao,LI Bin.A Study on Technological Conditions of Active Lactobacillus Drink[J].Journal of Shangluo University,2012,26(2):42-45. |
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| Authors: | LIU Xiao-jiao LI Bin |
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| Institution: | (Biopharmaceutical Engineering Department of Shangluo University,Shangluo,Shaanxi 726000) |
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| Abstract: | Effects of different amounts of glucose,fermentation time and addictive types on the finished lactobacillus drink in this study were investigated with the purpose of determining the optimal conditions for processing the lactobacillus drink.GC-MS method was then used to analyze the aroma compositions of the fermented drink with the optimal conditions.The results showed the better finished products containing rich aroma and larger number of CFU will be obtained with the technological parameters of 4% glucose, 48h for fermenting and additional sodium citrate or Vitamin C,which provide the theory basis for the lactobacillus drink in the near future. |
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| Keywords: | Lactobacillus fermentation GC-MS Vitamin C |
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