Development Of Sweet Corn Lactic Acid Bacteria Fermented Beverage

The sweet corn lactic acid bacteria fermented beverage is a new type of beverage-sweet corn lactic acid bacteria fermented beverage with pure double-nutrition value of sweet corn and lactic acid bacteria.In order to develop a sweet corn lactic acid bacteria fermented beverage with golden yellow color,sweet aroma of sweet corn and lactic acid bacteria,sweet and sour taste,delicate taste,no odor,uniform and no stratification,in line with national standards.Through the analysis of the changes in nutrition and physical and chemical properties during the fermentation of four lactic acid bacteria fermented sweet corn syrup,the excellent fermentation strains suitable for fermenting sweet corn syrup were selected.Then the fermentation process and stability of sweet corn lactic acid bacteria fermented beverage were studied.L.rhamnosus,L.actobacillus casei,L.acidophilus are used as fermentation strains,first by analyzing a single The changes of pH,reducing sugar consumption,soluble protein,free amino nitrogen and titratable acidity in the process of fermenting sweet corn syrup,and the optimal fermentation time of the grain fermented beverage when the pH is 4.30.Sensory evaluation analyzes the fermentation characteristics of four single strains.The results showed that Lactobacillus plantarum had the strongest acid-lowering ability,and the protein decomposition ability of L.actobacillus casei was the strongest.The fermentation rate of Lactobacillus rhamnosus was the slowest,so it was judged that it was not suitable for fermenting sweet corn syrup.Then,Lactobacillus plantarum,Lactobacillus casei,and Lactobacillus acidophilus were formulated in four different formulations according to 1:1.According to the acid production capacity and protein degradation ability of lactic acid bacteria during fermentation,combined with sensory evaluation,the optimal selection was made.The fermentation strain was formulated as: L.plantarum:L.acidophilus=1:1. The optimal fermentation conditions of sweet corn lactic acid bacteria fermente beverage were optimized by single factor and orthogonal experiments.The results showed that the inoculum size was 0.06%,the fermentation time was 8h,and the fermentation temperature was 43 °C.Using single factor and orthogonal experiments,the stratification rate of sweet corn lactic acid bacteria fermented beverage was used to study the stability of sweet corn lactic acid bacteria fermented beverage,and the best compounding stabilizer formula was determined to be: 0.3% microcrystalline cellulose,0.06%.Monoglyceride,0.027% gellan gum.The homogenization pressure is 25 MPa,the homogenization temperature is 40 ° C,and the number of homogenization times is two.