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| 发酵复合果蔬汁饮料的研制 | |
| 引用本文： | 夏其乐,邢建荣,陈剑兵,杨颖,朱正军,陈祜福,王一光,林羽,程绍南.发酵复合果蔬汁饮料的研制[J].保鲜与加工,2007,7(4):46-48. |
| 作者姓名： | 夏其乐 邢建荣 陈剑兵 杨颖 朱正军 陈祜福 王一光 林羽 程绍南 |
| 作者单位： | 1. 浙江省农业科学院食品加工研究所,杭州,310021 2. 浙江厨工酿造有限公司,瑞安,325206 3. 浙江省温州市特产站,温州,325000 |
| 摘 要： | 以杨梅为主要原料，并复配胡萝卜、番茄，榨汁后对果蔬汁进行预处理，再添加多种乳酸菌进行发酵。通过试验确定最佳果蔬汁比例，复合饮料中杨梅汁所占比例为15％，胡萝卜汁与番茄汁各占7．5％，并通过试验确定了果蔬汁混合方式与最佳发酵液接种量，其中保加利亚乳杆菌发酵液、嗜热链球菌发酵液、植物乳杆菌发酵液添加量分别为2％、2％和5％。 |
| 关 键 词： | 杨梅 果蔬汁 发酵 研制 |
| 文章编号： | 1009-6221（2007）04-0046-03 |
| 修稿时间： | 2007-04-28 |
Research of Blended Fermented Fruit and Vegetable Juice Drink |
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| XIA Qi-le,XING Jian-rong,CHEN Jian-bing,YANG Ying,ZHU Zheng-jun,CHEN Gu-fu,WANG Yi-guang,LIN Yu,CHENG Shao-nan.Research of Blended Fermented Fruit and Vegetable Juice Drink[J].Storage & Process,2007,7(4):46-48. | |
| Authors: | XIA Qi-le XING Jian-rong CHEN Jian-bing YANG Ying ZHU Zheng-jun CHEN Gu-fu WANG Yi-guang LIN Yu CHENG Shao-nan |
| Institution: | XIA Qi-le, XING Jian-rong, CHEN Jian-bing, YANG Ying, ZHU Zheng-jun, CHEN Gu-fu, WANG Yi-guang, LIN Yu, CHENG Shao-nan (1 .Institute of Food Processing, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; 2.Zhejiang Chugong Brewing Co., Ltd., Rui＇an 325206, China; 3.Wenzhou Special Local Product Station, Wenzhou 325000, China) |
| Abstract: | Choosed waxberry as main raw material, choosed carrot and tomato as well, prepared the juices after squeezing, then fermented with lactic acid bacteria. Determined the best ratio of fruits and vegetables, the result was that waxberry juice in the blended fermented drink is 15%, the carrot and tomato juice were both 7.5%. Determined the appropriate method of blending the juices and the best quantity of lactic acid bacteria through lots of experiments. The use level of Lb., St, and Lp. Fermentation broth was 2%, 2%, 5% respectively. |
| Keywords: | waxberry fruit and vegetable juice fermentation research |
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