摘要
以新疆库尔勒香梨、胡萝卜为原料,经加工处理,采用4∶6(质量比)的混合汁比例按1∶1(V/V)的比例接入保加利亚乳杆菌和嗜热链球菌进行混合菌发酵,综合研究接种量、发酵温度、发酵时间等因素对发酵混合汁品质的影响,从而确定最佳工艺。结果表明:发酵温度41℃,发酵时间24h,接种量6%。发酵饮料调配最佳条件为:白砂糖8%,柠檬酸0.02%,蜂蜜1.5%。为了提高成品饮料的稳定性,试验确定加入0.2%的CMC-Na和0.1%的PGA。
Korla Pear and carrot were used as experimental materials in this article. After processing, the vegetable juice was fermented by Lactobacillus bulgaricus and Streptococcus thermophillus. The optimum ratio of vegetable juice for fermented was pear juice ： carrot juice =4 ： 6. Comprehensive researching inoculated the quantity, ferment perature and ferment time, ect., which making the best craftparameter. Results： fermentation temperature 41＇（2, fermentation time 24 h, and the amount of vaccination 6%.The optimum formula of fermented beverage is： sucrose 8%, citric acid 0.02%, honey 1.5 %. In order to improve the stability of beverage products, test and determine to join the 0.2% CMC-Na and 0.1% of the PGA.
出处
《食品工业》
CAS
北大核心
2010年第2期29-32,共4页
The Food Industry
基金
国家公益性行业(农业)科研专项(子课题编号:200803033-A09011)
关键词
梨
胡萝卜
乳酸菌发酵
pear
carrot
Lactobacillus
fermentation
