| 胡萝卜—番茄混合汁乳酸菌发酵饮料的研究 |
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| 引用本文： | 武运,任娟,黄文书.胡萝卜—番茄混合汁乳酸菌发酵饮料的研究[J].农产品加工．学刊,2008(5):53-55. |
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| 作者姓名： | 武运 任娟 黄文书 |
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| 作者单位： | 新疆农业大学,食品科学学院,新疆,乌鲁木齐,830052 |
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| 摘 要： | 开发研制胡萝卜—番茄混合汁乳酸菌发酵饮料。以鲜榨胡萝卜、番茄原汁为原料,以保加利亚乳杆菌为菌种,综合研究了接种量、发酵温度、发酵时间等因素对混合汁品质的影响,从而确定出最佳工艺参数。实验结果表明,发酵液最佳工艺参数为:发酵温度41℃,发酵时间24h,接种量3%;发酵饮料最佳配方为:蔗糖10%,柠檬酸0.05%,稳定剂(CMC—Na)0.4%。
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| 关 键 词： | 胡萝卜—番茄混合汁 乳酸菌 发酵 |
| 文章编号： | 1671-9646(2008)05-0053-02 |
| 修稿时间： | 2008年3月19日 |
Study on the Lactic-acid-fermented Tomato-carrot Admixture Juice |
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| Wu Yun,Ren Juan,Huang Wenshu.Study on the Lactic-acid-fermented Tomato-carrot Admixture Juice[J].Nongchanpin Jlagong.Xuekan,2008(5):53-55. |
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| Authors: | Wu Yun Ren Juan Huang Wenshu |
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| Institution: | Wu Yun,Ren Juan,Huang Wenshu (Food Science College,Xinjiang Agricultural University,Urumqi,Xinjiang,830052,China) |
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| Abstract: | Developing a fermentative beverage from carrot and tomato,lactobacillus were used to ferment carrot-tomato juice. Comprehensive researching inoculated the quantity,ferment temperature and ferment time,etc.,which making the best craft parameter. The results indicated that the optimum liquid technics with 41 ℃ for fermentation temperature,24 h for fermentation time,and 3% vaccination;and the optimum formula of the fermentation beverage was formed by sucrose 10%,citricacid 0.05%,CMC-Na 0.4%. |
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| Keywords: | carrot-tomato juice lactobacillus fermentation |
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