乳酸菌发酵法生产果蔬饮料的研究

范文编号:SW120  范文字数:10705,页数:28

摘 要：从腌制的泡菜中分离出植物乳杆菌，并加以鉴定。首先应用一般的生物学方法测定该菌种的生长曲线，并对该菌种进行生产性能初试。结论：该菌的最适生长环境为：温度为17—37℃，pH值在4.0-9.0之间。其次进行菌种鉴定。以该菌种在微量生化管中糖发酵反应为依据，由常用细菌鉴定手册鉴定出该菌株。结论：判定该菌种为是植物乳杆菌。最后将该菌株用于以胡萝卜、胡柚、番茄为原料的复配型果蔬饮料的发酵，并测定接种量、发酵时间、温度对发酵的影响，得到单因素实验结论：最适接种量是4%，发酵时间21至27h，最适发酵温度是32℃。用在果蔬饮料的发酵起主要作用的三因素，做正交实验。结合感官评定，得到最适发酵条件：34℃温度下接种量4%发酵27h。

关键词：植物乳杆菌；果蔬饮料；鉴定；发酵。

Study on lactobacillus in fruits and vegetables beverag preliminary

Abstract:L.lactobacillus was isolatedand  identifiedfrom pickling vegetable . It's growth curve was determinated of a general re-biological methods. Conclusion: The temperature from 17 to37 ℃ and pH values between 4.0 and 9.0 was determined the optimum growth conditions.Second,different types of sugar was used to fermentation.In order to judge this strain. Conclusion: L. plantarum. Finally, it's used to ferment vegetable beverage(carrots, Huyou, tomatoes are the fermentationmaterials ). Inoculum, fermentation time and temperature wasdetermined. Conclusion: The most appropriate inoculum was determined about 4%, The most appropriate fermentation timewas determined  between 21 and 27 hours, The most appropriate fermentation temperature is 32 ℃.The three factors what play a major role in the fermentation of fruit and vegetable juice beverages was used to do a Orthogonal.Conclusion : 34 ℃ inoculum 4% fermentation 27 hours.
Key words：L．plantarum；fruits and vegetables ；Identification； Fermentation .

目  录
中文摘要 I
英文摘要 II
目录 III
1. 绪论 1
 1.1 发酵型果蔬饮料的营养价值 1
 1.2 国内外研究情况 2
 1.3 实验研究的目的及意义 3
2. 实验部分 4
 2.1 材料  4
 2.2 实验方法 5
 3. 结果与讨论 11
  3.1 菌种鉴定及结果分析   11
          3.2 植物乳杆菌生产曲线确定 13
          3.3 果蔬汁外界因素的确定 14
          3.4 植物乳杆菌单因素的研究 17
          3.5 发酵温度、时间和接种量正交实验 21
4．总结与展望 23
致谢 24
参考文献 25

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