一种植物乳杆菌发酵紫薯工艺条件优化

针对一种集紫薯的营养保健功能和乳酸菌发酵优势为一体的新型功能性紫薯乳酸菌发酵饮料, 以紫薯为原料, 通过打浆液化、糖化、接种发酵等系列处理并比较最适的操作条件, 最后优化了紫薯乳酸菌发酵饮料的加工工艺. 实验结果表明, 其紫薯液化的最佳用酶量为0.4%、最适pH7.5、最适时间70min、最适温度55℃; 糖化最佳条件为用酶量55U?100mL-1, pH 4.0, 糖化时间90min, 温度60℃. 采用优化筛选得到的植物乳杆菌发酵接种量为9%, 发酵时间为29h. 最后得到一种新型的风味好、营养价值高、有利于人体健康的紫薯乳酸菌发酵饮料.

Optimization of process conditions of purple sweet potato fermentation by Lactobacillus plantarum

This study was mainly focused on the fermentation process conditions of purple sweet potato used in a new functional beverage. Using the purple sweet potato as raw material, the fermentation process by Lactobacillus plantarum was fulfilled and eventually optimized by a series of processing steps including liquefaction, saccharification and fermentation. The optimal conditions for purple sweet potato liquification consisted of optimum enzyme concentration at 0.4%, pH 7.5, 55℃ and 70mins; and those for saccharification were addition of saccharifying enzyme at 55 U?100mL-1, pH 4.0, 60℃ and 90mins. Finally, the optimal fermentation process included 9% inoculum size by Lactobacillus plantarum and 29h fermentation time. Purple sweet potato processed by the proposed conditions could be used to produce a new functional beverage which has both nutritional and healthy benefits.