摘要：本课题是研究以车前子为主要原料经酵母菌发酵后在一定的食品添加剂配合下研制一款新型功能性发酵饮料。本研究主要通过优化发酵条件，以发酵时间、发酵温度、接种菌量得出较为合适的发酵条件。又在单因素实验的基础上，发酵时间、发酵温度、接种菌量为变量，酒精度为考察量进行正交实验。在单因素试验的基础上，用正交试验对车前子发酵工艺条件进行筛选，并用气相质谱联用仪分析得出发酵液中的风味成分。最终确定发酵时间 3 d，发酵温度27℃，酵母菌接种量 0。3%。同时探讨了发酵产品风味调配的优化，通过正交实验得出车前子发酵液与蒸馏水配比1∶4、蔗糖添加量6%、柠檬酸添加量0。02%为较为合适的配方，以此配方制作的发酵型功能性饮料是一款酸甜适中、营养丰富的饮品。81207

毕业论文关键词：车前子；发酵；饮料；气质联用；酒精度；稳定性

Preparation of fermented functional beverage of plantaginis

Abstract：This topic is to study the seed of Plantago asiatica as the main raw material, through yeast fermentation, in a certain food additives, with the development of a new type of functional fermented beverage。 In this study, the suitable fermentation conditions were obtained by optimizing the fermentation conditions, fermentation time, fermentation temperature and inoculum size。 On the basis of single factor experiment, the orthogonal experiments were conducted with the time of fermentation, the temperature of fermentation, the quantity of inoculated bacteria as the variable, and the amount of alcohol as the experimental quantity。 On the basis of single factor experiment, the fermentation conditions of Plantaginis were screened by orthogonal test, and the flavor components in the fermentation broth were analyzed by gas chromatography-mass spectrometry。 Finally, the fermentation time was 3d, the fermentation temperature was 27℃, and the inoculation rate of yeast was 0。3%。At the same time, the optimization of flavor distribution of fermented products was discussed,by orthogonal experiment, the ratio between psyllium seed zymotic fluid and distilled water of was 1 to 4, 6% to sucrose and 0。02% to citric acid was the appropriate formula,the fermented functional beverage made with this formula is a sweet and sour medium with a rich nutrition。

Keywords：Plantaginis；Fermentation；beverage；Gas chromatography mass spectrometry；Alcohol content；stability

目录

1 绪论1

1。1 车前植物概述1

1。2 车前子药理研究进展…1

1。3 发酵饮料研究现状与发展趋势…2

1。3。1 发酵饮料的历史…2

1。3。2 发酵饮料的技术研究现状…3

1。3。3 发酵饮料的发展趋势…3

1。4 气相色谱法-质谱联用…4

1。4。1 气质联用仪介绍…4

1。4。2 工作原理4

1。5 影响饮料品质的因素…4

1。5。1 均质4

1。5。2 杀菌5

1。6 本课题的研究目的和意义…5

2 材料与方法…6

2。1 实验材料6

2。2 实验仪器与设备…6

2。3 实验方法6

2。3。1 工艺流程6

2。3。2 车前子浸提液的制作…7

2。3。3 车前子发酵液的制作…7

2。3。4 发酵条件的单因素实验7

2。3。4。1 发酵时间对酒精度的影响7

2。3。4。2 发酵温度对酒精度的影响7

2。3。4。3 酵母接种量对酒精度的影响…7

2。3。4。4 发酵条件的正交实验7

2。3。5 发酵液的气质联用分析7

2。3。5。1 萃取…8

2。3。5。2 蒸发浓缩…8