| 庞庭才,李 薇*,胡上英,黄 海,廖美娴.小球藻红枣乳酸发酵饮料的研制[J].保鲜与加工,2020,20(4):98~103 |
| 小球藻红枣乳酸发酵饮料的研制 |
| Development of Chlorella and Red Jujube Beverage Fermented with Lactobacillus |
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| DOI： |
| 中文关键词: 小球藻 红枣 发酵 饮料 |
| 英文关键词:Chlorella red jujube fermentation drink |
| 基金项目:国家自然科学基金（31860442）；广西高校中青年教师基础能力提升项目（2017KY0804） |
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| 中文摘要: |
| 以小球藻、红枣为原料，利用乳酸菌发酵，制作具有海藻特殊芳香及兼具红枣营养价值的小球藻红枣乳酸发酵饮料。结果表明，球藻液与红枣液最佳配比为3∶7（V/V），小球藻红枣发酵液最佳发酵条件为：小球藻红枣原液添加量30%，脱脂乳70%，发酵时间9 h，发酵温度42 ℃，接种量0.10%；最佳调配配方为：小球藻红枣发酵液50 mL，水50 mL,白砂糖5 g，柠檬酸0.2%，稳定剂（CMC）0.2%。研制出的饮料为均匀的淡乳黄色，清新的红枣味和发酵乳香味，无藻腥味，具有独特的口感。 |
| 英文摘要: |
| Chlorella and red jujube juce were fermented with lactobacillus to develop the Chlorella and red jujube fermentation drink with typical seaweed fragrance and red jujube nutritive value. The results showed that, the optimal ratio of Chlorella juice to red jujube juice was 3∶7 (V/V), the optimal fermentation conditions of the beverage were as follows: addition of Chlorella and red jujube juice 30%, skimmed milk 70%, fermentation time 9 h, fermentation temperature 42 ℃, and inoculum dosage 0.10%. The optimal formula was as follows: Chlorella and red jujube fermented broth 50 mL, water 50 mL, white sugar 5 g, citric acid 0.2%, and stabilizer(CMC) 0.2%. The prepared beverage had uniform light cream yellow color, fresh red jujube and fermented milk flavor, unique taste and no algae smell. |
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