食品科学2017，Vol.38Issue(16)：64-70,7.DOI:10.7506/spkx1002-6630-201716010
响应面法优化萌发藜麦芽乳发酵工艺
Process Optimization by Response Surface Methodology for the Development of a Beverage Based on Lactic Acid Fermentation of Quinoa Malt
摘要
Abstract
The purpose of this study was to investigate the effect of fermentation conditions on the acidity and viable bacterial count of a beverage developed from quinoa malt fermented with lactic acid bacteria.Mixed starter cultures of Lactobacillus plantarum and Lactobacillus casei were used for the fermentation.One-factor-at-a-time method and response surface methodology were used to explore the effect of starter culture composition,inoculum amount and fermentation time on fermentation.A ratio of L.plantarum to L.casei of 2.5:1,an inoculum amount of 3％ and a fermentation time of 10.3 h were found to be optimal.Under these conditions,the acidity of fermented quinoa malt was 85.32 °T and the viable count was 9.21 (lg(CFU/mL)),which were in good agreement with the predicted values.The result showed that homogenized quinoa malt was suitable for the growth of lactic acid bacteria.关键词
藜麦芽乳/发酵工艺/酸度/活菌数/响应面法Key words
quinoa malt/fermentation process/lactic acidity/viable count/response surface methodology分类
轻工纺织引用本文复制引用
陈树俊,石玥,胡洁,徐晓霞,李乐,张君梅,李佳益,王翠莲..响应面法优化萌发藜麦芽乳发酵工艺[J].食品科学,2017,38(16):64-70,7.基金项目
山西省重点研发计划项目(201603D221033-1) （201603D221033-1）
