《饮料工业》杂志
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发酵枸杞汁的工艺研究

李喜层,赵慧博,路敏,徐姗,耿会,王影,高飞,齐兵*

(河北养元智汇饮品股份有限公司,河北衡水053000)

摘要:以枸杞为原料,通过单因素实验和正交试验对发酵枸杞汁的发酵温度、发酵时间、接种量、蔗糖添加量4 个因素进行研究,旨在得到一款酸甜可口、状态均一稳定的发酵枸杞汁。以发酵终点的pH值和产品的感官评分为评价指标,对最优发酵工艺进行研究。结果表明,品质最佳的发酵枸杞汁的发酵工艺条件为:发酵温度37℃,发酵时间5 h,接种量5%,蔗糖添加量6%。

关键词:枸杞汁;发酵;pH值;感官评分

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

中图分类号:TS278 文献标志码:A 文章编号:1007-7871(2020)06-0057-05

(2020年 第23卷 第6期)

 

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