雪莲果植物乳杆菌发酵饮料的研制

为开发一款特色雪莲果植物发酵饮料，研究以雪莲果为原料，植物乳杆菌（Lactobacillus plantarum）BNCC194165为发酵菌种，利用单因素试验考察蔗糖添加量、稳定剂添加量、菌种接种量和发酵时间对雪莲果植物乳杆菌饮料感官评分、总酸的影响，通过Plackett-Burman试验及响应面试验优化雪莲果植物乳杆菌发酵工艺条件，并检测其理化指标和微生物指标。结果表明，最优雪莲果植物乳杆菌发酵饮料发酵工艺为蔗糖添加量8%、阿拉伯胶添加量0.6%、植物乳杆菌BNCC194165接种量1%、37 ℃发酵14 h，在此优化发酵工艺条件下，产品色泽鲜艳明亮，酸甜适中，清新爽口，组织状态均匀稳定，具有典型的雪莲果清香，感官评分达到最高（87.42±0.32）分。该产品的研发对延伸雪莲果产业链、丰富特色果蔬发酵饮料品类具有一定的意义。

Development of yacon beverage fermented with Lactobacillus plantarum

In order to develop a special fermented yacon beverage, using yacon as raw material and Lactobacillus plantarum BNCC194165 as fermentation strain, the effects of sucrose addition, stabilizer addition, strain inoculum and fermentation time on the sensory score and total acid of yacon beverage fermented with L. plantarum were studied by single factor tests, the fermentation technology of the fermented yacon beverage was optimized by Plackett-Burman tests and response surface tests, and its physicochemical indexes and microbial indexes were detected. The results showed that the optimal fermentation technology of the fermented yacon beverage was sucrose addition 8%, arabic gum addition 0.6%, L. plantarum BNCC194165 inoculum 1%, and 37 ℃ fermentation for 14 h. Under the optimized fermentation technology conditions, the product was bright in color, moderate in sour and sweet, fresh and refreshing, with uniform and stable tissue state and typical fragrance of yacon, and the sensory score was the highest of (87.42±0.32) points. The research and development of the product had certain significance for extending the yacon fruit industry chain and enriching the category of fermented beverages with special fruits and vegetables.