WANG Yan-bo,WANG Li-wei,LI Fei-fei,et al.Optimization of Fermentation Conditions of Low-alcoholicJerusalem artichoke Fermented Beverage[J].HEILONGJIANG AGRICULTURAL SCIENCES,2011,(12):108-112.
菊芋低醇饮料发酵工艺条件的优化研究
- Title:
- Optimization of Fermentation Conditions of Low-alcoholicJerusalem artichoke Fermented Beverage
- 文章编号:
- 1002-2767（2011）12-0108-05
- 分类号:
- TS275.4
- 文献标志码:
- A
- 摘要:
- 为提高菊芋低醇饮料的质量，研究了酵母发酵菊芋低醇饮料工艺条件。单因素试验结果表明，发酵菌种、发酵温度、发酵时间、蔗糖添加量、初始pH和接种量对菊芋低醇饮料品质的影响极显著；对发酵温度、初始pH和接种量三个因素进行正交试验，优化后的菊芋低醇饮料的发酵条件为：蔗糖添加量8%，初始pH为5.0，接种量1.0%，发酵温度为25℃，发酵时间36 h。
- Abstract:
- The fermentation conditions of low-alcoholic Jerusalem artichoke beverage were studied to improve its quality.The single factor experiment results showed that fermentation strains,temperature,fermentation time,sugar addition amount,initial pH and inoculums size all had significant effect on the quality of low-alcoholicJerusalem artichoke fermented beverage.Fermentation temperature,initial pH,inoculums size were optimized using orthogonal design.The optimal fermentation conditions were sugar content 8%，initial pH 5.0，inoculums size 1.0％，temperature 25℃，fermentation time 36 h.
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备注/Memo
基金项目： 辽宁工程技术大学大学生创新性实验计划资助项目（101014733）