摘要
开发研制新疆地产胡萝卜汁乳酸菌发酵饮料。以鲜榨胡萝卜原汁为原料,用保加利亚乳杆菌和嗜热链球菌为菌种,混合比例为1∶1。采用四因素三水平正交实验,确定中间种子扩大液,发酵液及发酵饮料口感稳定性的最佳工艺。种子扩大液的最佳配方:3%葡萄糖,8%脱脂乳,3%接种量;发酵液最佳配方:发酵温度43℃,发酵时间24小时,接种量5%;发酵饮料调配最佳配方:蔗糖7%,柠檬酸0.03%,稳定剂CM C-N a0.4%、黄原胶0.2%。利用保加利亚乳杆菌和嗜热链球菌发酵胡萝卜汁可得到口感较好、营养丰富的饮料。
To develop a fermentative beverage from carrot： lactobacillus bulgaricus and Streptococcus tbermophillus are used to ferment corrot juice in the ratio 1：1. The fermentative beverage＇s optimum formula and processing conditions are selected by orthogonal test method. The optimum formula of the expanded fermentation is made by 3% glucose, 8% NFM and 3% vaccination; the optimum liquid formula is set with 43℃ for fermentation temperature, 24h for fermentation time,and 5% vaccination; and the optimum formula of the fermentation Beverage is formed by sucrose 7% ,citricacid 0. 03% ,CMC-Na 0. 4%, and xanthicglu 0. 2%. To utilize lactobacillus bulgaricus and streptococcus thermophillus to ferment the carrot juice, we can get a good and nutritious beverage.
出处
《新疆师范大学学报（自然科学版）》
2006年第4期61-65,69,共6页
Journal of Xinjiang Normal University(Natural Sciences Edition)
关键词
胡箩卜
乳酸菌
发酵
Corrot
lactobacillus
fermentation
