果肉型混合发酵蔬菜汁饮料加工技术研究(一)——优良菌种及发酵条件的比较研究  

Research on processing technology of mixed fermented pulpy vegetable drink Comparison study on good bacteria varieties and fermentation conditions

作　　者：沈国华[1] 叶玉仙 

机构地区：[1]浙江省农业科学院蔬菜研究所,浙江杭州310021 [2]浙江省三门县农业局,浙江海游317100

出　　处：《饮料工业》2004年第5期20-24,共5页Beverage Industry

摘　　要：发酵型蔬菜汁饮料作为传统蔬菜汁饮料的技术延伸 ,理应成为未来蔬菜汁多元化发展的方向之一。以南瓜、胡萝卜和番茄等蔬菜为原料 ,就果肉型混合发酵蔬菜汁饮料发酵菌种的组成、特性以及发酵条件等进行了系统的研究 。As a new complement of traditional vegetable juice drinks, fermented vegetable juice drink should be regarded as one of the aims of the future vegetable juice diversification. With pumpkin, carrot, tomato, etc. used as the raw materials, a systematic study was conducted on the composition and characteristics of fermentation bacteria and fermentation conditions for mixed fermented pulpy vegetable drinks. The results of the study are expected to provide essential technological and processing references for the future development of fermented vegetable juice drinks.

关 键 词：发酵蔬菜汁 饮料加工技术 混合发酵 发酵型 发酵菌种 发酵条件 果肉 多元化发展 生产基础 未来 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]