CAJ | 학술논문

以人参、枸杞为原料,以开菲尔为发酵剂研制人参枸杞复配发酵饮品,在单因素试验的基础上,通过正交试验,以蔗糖添加量、接种量、发酵温度和人参汁与枸杞汁的比例为考察因素,确定最佳发酵工艺.结果表明:在发酵时间为24 h时,各因素对人参枸杞复配发酵饮品感官评定的影响由大到小依次为:接种量、蔗糖添加量、发酵温度、人参浆与枸杞浆的比例.最佳工艺添加为:接种量为6%,蔗糖添加量为6%,发酵温度为26℃,人参浆与枸杞浆的比例为1:1.在此工艺条件下,产品口感细腻,酸度适中,风味独特.
이인삼、구기위원료,이개비이위발효제연제인삼구기복배발효음품,재단인소시험적기출상,통과정교시험,이자당첨가량、접충량、발효온도화인삼즙여구기즙적비례위고찰인소,학정최가발효공예.결과표명:재발효시간위24 h시,각인소대인삼구기복배발효음품감관평정적영향유대도소의차위:접충량、자당첨가량、발효온도、인삼장여구기장적비례.최가공예첨가위:접충량위6%,자당첨가량위6%,발효온도위26℃,인삼장여구기장적비례위1:1.재차공예조건하,산품구감세니,산도괄중,풍미독특.
Used ginseng and Chinese wolfberry as raw materials to kefir starter culture ,developed compound fermentation beverage,though the single factor experiment and the orthogonal experiment,with sucrose content, inoculation,fermentation temperature and the proportion of ginseng and Chinese wolfberry pulp to determine the best fermentation technology.The results showed that the fermentation 24 h ,inoculation quantity was 6 %, sucrose content was 6%,fermentation temperature 26℃,ginseng pulp and Chinese wolfberry pulp ratio of 1:1. Under this conditions,the product had delicate taste,moderate acidity,unique flavor.