摘要
以番茄和苹果为原材料,制备复合果蔬汁,添加保加利亚乳杆菌Lactobacillus bulgaricus与嗜热链球菌Streptococcus thermophilus(比例为1∶1)进行发酵,开发研制番茄苹果复合汁乳酸菌发酵饮料.通过正交实验确定番茄苹果复合汁乳酸菌发酵饮料的最佳发酵工艺条件为:番茄汁与苹果汁的混合比例为2∶1,脱脂乳添加量为14%,乳酸菌接种量为7%,发酵温度为43℃,发酵时间为18 h.
The compound fruit and vegetable juice is prepared by using tomato and apple as the primary ingredient, and adding the same amount of Lactobacillus bulgarieus and Streptococcus thermophiles to ferment. This is the way to make the lactic acid bacteria fermented beverage from the compound juice of tomato and apple. According to the orthogonal experiment, the result shows that the best ferment conditions are： the ratio of tomato juice to apple juice is 2：1 ; the percentage of skim milk in the zymotic fluid is 14% ; the inoculum size of lactobacillus is 7% ; the fermentation temperature is 43℃ ; the fermentation time is 18h.
作者
常野
田乐
马玉
陈婷
王继华
Chang Ye Tian Le Ma Yu Chen Ting Wang Jihua(Harbin Normal Universit)
出处
《哈尔滨师范大学自然科学学报》
CAS
2016年第3期93-96,共4页
Natural Science Journal of Harbin Normal University
基金
哈尔滨师范大学大学生实践创新基金项目(第七届)
关键词
番茄
苹果
乳酸菌
发酵
Tomato
Apple
Lactobacillus
Fermentation
