摘要
以土豆为原料,利用酵母菌、乳酸菌混合后发酵制成土豆汁饮料。经试验表明,最佳工艺条件为:接种菌配比1∶1.5、接种量0.75%、发酵温度35℃、发酵时间48h。添加8%蔗糖、0.2%的混合稳定剂(0.1%黄原胶、0.1%CMC-Na)可制得酸甜可口的土豆汁饮料。
A juice drink was made from potato by fermentation with mixed bacteria of yeast and Lactobacillus. The results of experiments showed the optimal technological conditions as yeast ∶ Lactobacillus = 1 ∶ 1.5,inoculum 0.75% ,fermentation temperature 35℃ and fermentation time 48 h. With the addition of 8% sugar and 0.2% mixed stabilizer （0.1% xanthan gum and 0.1% CMC-Na）,a potato juice drink featured by pleasant sweetness and sourness was obtained.
出处
《饮料工业》
2009年第9期11-14,共4页
Beverage Industry
关键词
混合菌
发酵
土豆汁
mixed bacteria
fermentation
potato juice
