果肉型混合发酵蔬菜汁饮料加工技术研究(二)——发酵蔬菜汁饮料生产工艺及相关条件的研究  

Research on processing technology of mixed fermented pulpy vegetable drink (Study on processing technology and correlative conditions of fermented vegetable drink)

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6期16-20,共5页Beverage Industry

摘　　要：与菌种的重要性相一致 ,果肉型发酵蔬菜汁饮料 ,生产工艺及相关条件也是饮料整个生产过程及体系中的重要组成部分。在果肉型发酵蔬菜汁饮料菌种及发酵条件研究的基础上 ,对果肉型发酵蔬菜汁饮料生产工艺与相关条件进行了系统研究 ,目的旨在能将菌种与饮料制备工艺更好地匹配与结合 。Similar to the bacteria varieties, the processing technology and correlative conditions of the fermented pulpy vegetable drink were an important component part of the overall production process and system. Based upon the studies of the bacteria varieties and fermentation conditions of the fermented pulpy vegetable drink, the processing technology and correlative conditions were investigated systematically for the purpose of better combing the bacteria varieties with the processing technology and gaining higher quality of the drink.

关 键 词：果肉型蔬菜汗 发酵 生产工艺 相关条件 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]