| 蔬菜汁乳酸发酵饮料研究 |
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| 引用本文： | 王中凤.蔬菜汁乳酸发酵饮料研究[J].西南农业大学学报,1991,13(2):165-169. |
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| 作者姓名： | 王中凤 |
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| 作者单位： | Department of Food Science，Southwest Agricultural University |
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| 摘 要： |
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| 关 键 词： | 蔬菜汁 乳酸发酵 饮料 |
A STUDY ON LACTO-FERMENTED BEVERAGE OF VEGETABLE JUICE |
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| Research Group for Lactic Fermentation Beverage of Vegetable Juice.A STUDY ON LACTO-FERMENTED BEVERAGE OF VEGETABLE JUICE[J].Journal of Southwest Agricultural University,1991,13(2):165-169. |
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| Authors: | Research Group for Lactic Fermentation Beverage of Vegetable Juice |
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| Abstract: | Three strains of lactic acid bacteria suitble for the lactic fermentationof vegetable juice,As 1.11,As 1.122 and As 1.20;were selected.Theyrequired 3%,3% and 1% of sugar,respectively,for the highest produ-ction of acid,Comparatively As 1.11 produced the highest level acidand showed the greatest speed in acid prduction followed in sequence,by As 1.122 and As 1.20.The lactic acid produced by the three strainsturned out to be levo-or lextro-levo lactic acid.Combined fermentationwith all three strains gave better results than fermentation with a singlestrain.Combination of cabbage,carrot,soybean sprout and French mush-room in the proportion of 6:2:1:1 produced the best juice.Addition ofsome celery juice,ginger juice and salt to the raw fermented juice impro-ved the flavour of the product. |
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| Keywords: | lactic acid bacteria vegetable crops /beverage crops ferment juice |
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