摘要:本文研究了不同乳酸菌接種量、發酵溫度和料水比對紫薯發酵液感官品質的影響，采用正交試驗確定紫薯乳酸菌發酵的工藝條件。結果表明，最佳工藝參數為：乳酸菌接種量7mL、發酵溫度40℃和料水比1:3。在最佳工藝下研究了殼聚糖添加量、作用時間和作用溫度對紫薯發酵飲料透光率的影響，采用正交試驗確定紫薯乳酸菌發酵液澄清的工藝條件。結果表明，殼聚糖添加量為0.8g/L、作用時間為75min和作用溫度為50℃時透光率最好為81.97%。在澄清之后研究了不同加水量、白砂糖和檸檬酸添加量對紫薯風味調配的感官品質影響，采用正交試驗確定紫薯發酵飲料的最佳配方。結果表明，加水量為1倍、白砂糖添加量為5.5%以及檸檬酸添加量為0.25%時，紫薯發酵飲料組織分散細膩，酸甜可口，氣味濃郁，色澤均一，感官評分為91.7分。此外，紫薯成品中花青素含量為0.507ug/mL。

關鍵詞 紫薯；飲料；乳酸菌發酵；澄清；風味調配

Abstract:This paper studies the different quantity of lactic acid bacteria, fermentation temperature and feed ratio on the sensory quality of purple potato fermented liquid water, adopt orthogonal experiment to determine the purple potato lactic acid bacteria fermentation technological conditions. Results showed that the optimum technological parameters for: lactobacillus inoculation quantity 7 mL, 40 ℃ fermentation temperature, and water is 1:3. Chitosan was studied under the optimum adding amount, duration and temperature of the light transmittance of purple potato fermentation beverage, using orthogonal test to determine the purple potato lactic acid bacteria fermenting liquid clarification process conditions. The results show that the chitosan content is 0.8 g/L, function time of 75 min and action temperature of 50 ℃ light transmittance is best 81.97%. After clarifying the add water, sugar and citric acid added was studied effects of sensory quality of purple potato flavor, using orthogonal test to determine the purple potato best formula of fermented beverages. Results show that water content is 1 times, sugar content is 5.5%, and citric acid addition amount was 0.25%, purple potato fermentation beverage group dispersion is exquisite, sweet and delicious, rich smell, colour and lustre is uniform, the sensory score was 91.7 points. In addition, varieties of purple potato into anthocyanins content is 0.507 ug/mL.

Keywords  Purple potato  Beverage  Lactic acid bacteria fermentation  Clarify  Flavor