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    發酵枸杞汁的工藝研究

    李喜層,趙慧博,路敏,徐姍,耿會,王影,高飛,齊兵*

    (河北養元智匯飲品股份有限公司,河北衡水053000)

    摘要:以枸杞為原料,通過單因素實驗和正交試驗對發酵枸杞汁的發酵溫度、發酵時間、接種量、蔗糖添加量4 個因素進行研究,旨在得到一款酸甜可口、狀態均一穩定的發酵枸杞汁。以發酵終點的pH值和產品的感官評分為評價指標,對最優發酵工藝進行研究。結果表明,品質最佳的發酵枸杞汁的發酵工藝條件為:發酵溫度37℃,發酵時間5 h,接種量5%,蔗糖添加量6%。

    關鍵詞:枸杞汁;發酵;pH值;感官評分

    Study on Fermentation of Lycium Barbarum Juice

    LI Xi-ceng,ZHAO Hui-bo,LU Min,XU Shan,GENG Hui,WANG Ying,GAO Fei,QI Bing*

    (Hebei Yangyuan Zhihui Beverage Co.,Ltd.,Hengshui 053000,China)

    Abstract: Using lycium barbarum as raw material,the fermentation temperature,fermentation time,inoculumamount and sucrose addition amount of fermented lycium barbarum juice were studied by single factor test andorthogonal test,in order to obtain a sweet and sour taste, uniform and stable fermented Chinese wolfberry juice. Theoptimal fermentation process was studied by using the end-point pH and sensory score of the product as evaluationindexes. The results showed that the optimal fermentation conditions were as follows:fermentation temperature 37℃,fermentation time 5h,inoculum amount 5% ,sucrose addition amount 6% .

    Key words: wolfberry;fermentation;pH;sensory evaluation

    中圖分類號:TS278 文獻標志碼:A 文章編號:1007-7871(2020)06-0057-05

    (2020年 第23卷 第6期)

     

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