摘要
以胡萝卜为原料,对乳酸菌发酵胡萝卜汁的加工工艺进行了初步探讨,目的在于为今后生产乳酸菌发酵蔬菜饮料提供理论依据。对发酵过程中亚硝酸盐、pH值的变化进行了分析,并采用正交试验,筛选出最佳乳酸菌发酵胡萝卜汁工艺和最佳配方。结果表明:泡菜汁接种、打浆、不抽真空、热烫5min所得发酵汁感官品质最佳。最佳饮料配方为40%发酵胡萝卜汁、7%蔗糖、0.10%柠檬酸、0.10%明胶+0.10%海藻酸钠作复合稳定剂。
In order to provide theoretical basis for developing fermentation vegetable juice. The processing technology of carrot juice fermented by the lactic acid bacteria using carrot as raw material was studied. The change of the nitrite content and the pH during fermentation was analyzed. The optimum processing technology and the best formula of fermentation carrot beverage were determined by using orthogonal design. The results indicated that the pitching pickle juice, pulp, no evacuation was an optimum processing technology. Using this technology fermentation juice with optimum sensory quality could be obtained; the fermented carrot juice 40%, sugar content 7%, 0.10% citric acid, 0.10% gelatin ＋ 0.10% sodium alginate was an optimal beverage formula.
出处
《中国食品学报》
EI
CAS
CSCD
2006年第4期81-85,共5页
Journal of Chinese Institute Of Food Science and Technology
关键词
殳酵胡萝卜汁
最佳工艺
稳定剂
饮料配方
Fermentation carrot juice Optimum technology Stabilizer Beverage formula
