| 乳酸菌发酵尖椒 生姜蜜汁饮料的开发研究 |
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| 引用本文： | 郑萌,双全,吴小燕,乌云.乳酸菌发酵尖椒 生姜蜜汁饮料的开发研究[J].农产品加工．学刊,2012(9):8-10,33. |
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| 作者姓名： | 郑萌 双全 吴小燕 乌云 |
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| 作者单位： | 内蒙古农业大学食品科学与工程学院 |
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| 基金项目： | 内蒙古自然科学基金项目(2010MS0501) |
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| 摘 要： | 以尖椒、生姜为主要原料,经乳酸菌发酵后与蜂蜜等调配成为功能性饮料。通过单因素及正交试验确定尖椒汁(质量分数80.0%)的最佳发酵条件为:接种量2.3%,白砂糖添加量3.0%,食盐添加量1.5%,发酵温度25℃,发酵周期8 d。生姜汁(质量分数80.0%)的最佳发酵条件为:接种量2.0%,白砂糖添加量4.0%,食盐添加量0.8%,发酵温度30℃,发酵周期12 d。乳酸菌发酵尖椒、生姜蜜汁饮料产品的最佳配方为:尖椒发酵液9.0 g,生姜发酵液8.0 g,蜂蜜5.0 g,白砂糖3.0 g,柠檬酸0.08 g,稳定剂(海藻酸钠与CMC-Na质量比为1∶1)添加量0.15%。
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| 关 键 词： | 尖椒 生姜 蜂蜜 发酵 |
Lactic Acid Bacteria Fermented Pepper,Ginger,Honey Drinks |
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| ZHENG Meng, SHUANG Quan,WU Xiao-yan,WU Yun.Lactic Acid Bacteria Fermented Pepper,Ginger,Honey Drinks[J].Nongchanpin Jlagong.Xuekan,2012(9):8-10,33. |
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| Authors: | ZHENG Meng SHUANG Quan WU Xiao-yan WU Yun |
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| Institution: | (College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot,Inner Mongolia 010018,China) |
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| Abstract: | With hot peppers,gingers as the main raw material,after fermentation with honey modulate functional drink.Single factor and orthogonal experiment to determine the optimal fermentation conditions for hot peppers(concentration is 80.0%)are:inoculation amount 2.3%,sugar 3.0%,salt solution 1.5%,temperature 25 ℃.The optimal fermentation conditions for ginger(concentration is 80.0%)are: inoculation amount 2.0%,sugar 4.0%,salt solution 0.8%,temperature 30 ℃.The optimal recipe of this beverage are: hot peppers fermentation liquid 9.0 g,ginger fermentation liquid 8.0 g,honey 5.0 g,sugar 3.0 g,citric acid 0.08 g and stabilizer(sodium alginate+CMC-Na quality ratio 1∶1)0.15%. |
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| Keywords: | hot peppers ginger honey fermentation |
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