为进一步提高椰子饮料营养价值,以新鲜椰子为原料,嗜酸乳杆菌和植物乳杆菌为菌种,辅以蔗糖和葡萄糖,经发酵研制出一种具独特风味、富含益生菌的发酵椰奶。通过单因素实验研究发酵温度、发酵时间、接种量及菌比值对发酵椰奶中活菌数的影响。采用Box-Behnken实验设计和响应面法,以活菌数为指标,优化发酵椰奶的发酵工艺条件。结果表明,当发酵温度为41 ℃、发酵时间为18 h、接种量为9%、菌比例(植物乳杆菌/嗜酸乳杆菌)(Z/S)为1时,发酵椰奶活菌数含量达2.011×108 CFU/mL,与模型预测值较为吻合,远高于市场标准。发酵椰奶富含的乳酸菌均可定殖于人体胃肠道,发挥护肠保健作用,保留了纯正的椰香,市场前景广阔。
To further enhance the nutritional value of coconut drinks, the fresh coconut milk was fermented with Lactobacillus acidophilus and Lactobacillus plantarum, using sucrose and glucose as accessories. By optimizing fermentation conditions, coconut milk beverages with unique flavor and rich in probiotics were developed. The effects of fermentation temperature, fermentation time, inoculation quantity, and bacteria ratio(L. plantarum to L. acidophilus)on viable count of coconut milk beverages were studied. Box-Behnken design response surface methodology (RSM) was used to obtain the best fermentation conditions by using viable count as an indicator. The results showed that fermented at 41 ℃ for 18 h, with 9% inoculation quantity and L. plantarum: L. acidophilus(Z/S)at 1 was the optimal fermentation condition. Under this condition, the viable count of coconut milk beverages reached 2.011×108 CFU/mL, which was consistent with the predicted value and much higher than the market standard. Moreover, the lactic acid bacteria could live in the human gastrointestinal tract and therefore play a vital role in protecting intestine and providing health care. The fermented coconut drinks retained pure coconut fragrance and delicate tastes as well as uniform texture, which provided a good reference and broad market prospect for further development of fermented coconut milk products.
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