摘要:本文研究了不同乳酸菌接种量、发酵温度和料水比对紫薯发酵液感官品质的影响，采用正交试验确定紫薯乳酸菌发酵的工艺条件。结果表明，最佳工艺参数为：乳酸菌接种量7mL、发酵温度40℃和料水比1:3。在最佳工艺下研究了壳聚糖添加量、作用时间和作用温度对紫薯发酵饮料透光率的影响，采用正交试验确定紫薯乳酸菌发酵液澄清的工艺条件。结果表明，壳聚糖添加量为0.8g/L、作用时间为75min和作用温度为50℃时透光率最好为81.97%。在澄清之后研究了不同加水量、白砂糖和柠檬酸添加量对紫薯风味调配的感官品质影响，采用正交试验确定紫薯发酵饮料的最佳配方。结果表明，加水量为1倍、白砂糖添加量为5.5%以及柠檬酸添加量为0.25%时，紫薯发酵饮料组织分散细腻，酸甜可口，气味浓郁，色泽均一，感官评分为91.7分。此外，紫薯成品中花青素含量为0.507ug/mL。
关键词 紫薯；饮料；乳酸菌发酵；澄清；风味调配
Abstract:This paper studies the different quantity of lactic acid bacteria, fermentation temperature and feed ratio on the sensory quality of purple potato fermented liquid water, adopt orthogonal experiment to determine the purple potato lactic acid bacteria fermentation technological conditions. Results showed that the optimum technological parameters for: lactobacillus inoculation quantity 7 mL, 40 ℃ fermentation temperature, and water is 1:3. Chitosan was studied under the optimum adding amount, duration and temperature of the light transmittance of purple potato fermentation beverage, using orthogonal test to determine the purple potato lactic acid bacteria fermenting liquid clarification process conditions. The results show that the chitosan content is 0.8 g/L, function time of 75 min and action temperature of 50 ℃ light transmittance is best 81.97%. After clarifying the add water, sugar and citric acid added was studied effects of sensory quality of purple potato flavor, using orthogonal test to determine the purple potato best formula of fermented beverages. Results show that water content is 1 times, sugar content is 5.5%, and citric acid addition amount was 0.25%, purple potato fermentation beverage group dispersion is exquisite, sweet and delicious, rich smell, colour and lustre is uniform, the sensory score was 91.7 points. In addition, varieties of purple potato into anthocyanins content is 0.507 ug/mL.
Keywords Purple potato Beverage Lactic acid bacteria fermentation Clarify Flavor
