Research On Processing Technology Of Lactic Acid Fermented Beverage Of Chestnut

Chinese chestnut is rich in resources, chestnut annual output ranked first in the world.But our country planting chestnut mainly for export,Chestnut deep processing is relatively backward, the huge potential of deep processing of Chinese chestnut.Development of lactic acid fermented beverage development of Chestnut,for the Chinese chestnut deep processing industry, the injection of fresh blood.For China’s future development of chestnut deep processing to provide reference.Not only enriched the Chinese chestnut deep processing industry of varieties, but also promote the production of chestnut planting area in china.This paper takes Ji’an fresh chestnut as raw material, through the food processing technology of chestnut was developed, lactic acid fermentation.Chestnut lactic acid beverage development process determined by single factor and orthogonal test method, the optimal process parameters of gelatinization, liquefaction, saccharification and fermentation conditions, formulation and stability. The main research results of the test are:1. Chestnut for starch content is about 60%, divided into amylose and amylopectin. The optimum conditions for 90 DEG C: gelatinization, pasting and attention for 10 minutes, stirring. 2. By single factor experiment, the determination of liquefied backboard li of slurry DE value, obtained by orthogonal test the best parameters of chestnut slurry liquefied: adding amount of amylase was 0.3%, the liquefaction temperature is 60℃, liquefaction time for 150 minutes. Significant influence factors of chestnut serosity liquefaction, liquefaction time, adding amount of enzyme liquefaction temperature. 3. By single factor experiment, the determination of glycosylated backboard chestnut slurry DE value of saccharification parameters, obtained by orthogonal test the best: chestnut slurry for saccharifying enzyme added was 0.2%, saccharification time is 180 minutes, saccharification temperature of 55 ℃.Significant influence factors of chestnut serosity saccharification saccharification time, adding amount of enzyme saccharification temperature greater than greater than. 4. In chestnut serous lactic acid fermentation, the determination of the acidity of the single factor experiment, the optimum fermentation parameters of chestnut slurry was determined by orthogonal test: Lb and St proportion of bacteria inoculation 2:1 inoculation of lactic acid bacteria 8%, lactic acid fermentation time of 13 hours, the fermentation temperature is 44℃。Lactic acid fermentation conditions affect significantly as the inoculum of lactic acid bacteria fermentation temperature is greater than the proportion of bacteria than than the fermentation time. 5. With the sensory evaluation standard, through the orthogonal experiment results showed that, the optimum parameters of chestnut lactic acid fermentation beverage formula is: adding amount of chestnut fermentation slurry is 25%, total acid content is 0.44, total sugar content is 9%. 6. Lactic acid fermentation beverage, itself has the curd for certain, add the test using single stabilizer, through the single factor experiment results can be seen in the stabilizer added for 0.2%, 0.25%, 0.3% no obvious stratification. So the minimum value, the addition amount of stabilizer is 0.2%.