CAJ | 학술논문

以两歧双歧杆菌、嗜热链球菌和保加利亚乳杆菌(1:1:1混合)为发酵菌种,采用单因素试验和正交试验对葛粉发酵饮料的发酵条件进行优化.优选出的发酵条件为:葛粉乳液中添加牛乳70%、葡萄糖1.5%、蔗糖5.0%、混合菌种接种量6.0%,发酵温度40℃、发酵时间10b.在此条件下产品发酵酸度为5.20%,活菌数7.14×10~7CFO/ml,口感良好.
이량기쌍기간균、기열련구균화보가리아유간균(1:1:1혼합)위발효균충,채용단인소시험화정교시험대갈분발효음료적발효조건진행우화.우선출적발효조건위:갈분유액중첨가우유70%、포도당1.5%、자당5.0%、혼합균충접충량6.0%,발효온도40℃、발효시간10b.재차조건하산품발효산도위5.20%,활균수7.14×10~7CFO/ml,구감량호.
A fermented kudzu beverage was developed using the starter composed of Bifidobacterium, Thermophil streptocoaus and Bulgaria lactobacillaceae with a ratio of 1:1:1. The optimal fermentation process for kudzu beverage production was determined to be fermentation for 10 h at 40 ℃ with an inoculation size of 6.0% using kudzu milk solution with 70% milk and 1.5% glucose as fermentation substrate by one-factor-at-a-time and orthogonal array design methods. The acidity and total amount of viable Bifidobacteria in products fermented under these optimal conditions were 0.52% and 7.14 × 10~7 CFU/ml. Meanwhile, the obtained products exhibited a nice taste.