摘要
以西红柿为原料,与双歧杆菌和辅助发酵菌株乳酸杆菌、嗜热链球菌三者的发酵液共同调配,并添加相应成分,通过正交实验方法对产品进行优化,考查了双歧杆菌的生长条件、活性饮料的口感,最终确定了产品的最佳配方和工艺条件,制成活菌种量大、口感酸甜度适宜、营养全面、富含生物活性物质的新型发酵乳活性饮料。
Tomatoes as raw materials, the beverage was fermented with broth of the three bacteria co-deployment, which contains the strains of Bifidobacterium and secondary fermentation strains-Streptococcus thermophilus and Lactobacillus,on this basis, adding appropriate ingredients.And then optimizing the product by orthogonal test method to examine the growth of bifidobacteria conditions and the taste of the active beverage,which determined the best formula and processing conditions of the product.Finally,the new activity of fermented milk beverage that containing a large amount of viable bacteria,tasting sweet and sour, rich in comprehensive nutrition and bio-active substances was produced.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第10期289-290,293,共3页
Science and Technology of Food Industry
基金
辽宁省自然科技基金项目(2009A433)
关键词
双歧杆菌
西红柿
发酵
活性饮料
Bifidobacteria
tomato
fermentation
active beverage
