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%。
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.
出处
《保鲜与加工》
CAS
2007年第4期46-48,共3页
Storage and Process
基金
温州市科技计划项目(N2005B024)
关键词
杨梅
果蔬汁
发酵
研制
waxberry
fruit and vegetable juice
fermentation
research
