摘要
本文以胡萝卜、番茄为原料,经过加工处理,将所得的蔬菜汁用嗜酸乳杆菌和植物乳杆菌进行发酵,确定了蔬菜汁发酵的最佳比例为番茄汁:胡萝卜汁为3:1,蔬菜汁含量为60%,确定了蔬菜汁发酵的最佳工艺参数为发酵温度32℃,嗜酸乳杆菌、植物乳杆菌接种量分别为5%、1%,发酵时间为12h。
Carrot and tomato were used as experimental materials in this article, After processing, the vegetable juice was fermented by Lactibacillus acidophilus and Lactobacillus plantarum. The optimum ratio of vegetable juice for fermentation was tomato juice： carrot juice =3：1,and with content of vegetable juice 60%. The optimum fermentation condition was as follows： fermentation temperature is 32℃ and fermentation time is 12h,The dose of inoculum concentration of Lactibacillus acidophilus and Lactobacillus plantarum were 5% and 1% respectively.
出处
《现代食品科技》
EI
CAS
2005年第4期61-63,共3页
Modern Food Science and Technology
