多株乳酸菌发酵制作果汁型饮料的研究  

Developing Studies on the Production of a Juice-type Beverage Through Beverage Fermentation by Lactic Acid Bacteria Strains

作　　者：段善海[1] 缪铭[1] 陈凌远 

机构地区：[1]哈尔滨商业大学食品工程学院 [2]上海产品质量监督检验所

出　　处：《食品科学》2005年第1期138-141,共4页Food Science

摘　　要：对大豆多菌株的发酵工艺进行了探讨,确定了最佳菌种组合及种间比为V(La):V(Lb):V(Bb)=2:1:1,并通过正交实验确定发酵的最佳工艺条件为:接种量为3%,麦芽汁添加量为2.5%,葡萄糖添加量为1%,在37℃条件下培养48h。发酵后的上清液经调配制成酸甜可口、香气浓郁、营养丰富的果汁型乳酸菌发酵饮料。The experiment explored the technology of soybean with Latic acid bacteria. The best mixed culture was Streptoccus thermophilus、Lactobacillus buglgaricus and Lactobacillus acidophilus and the best proportion of species was respectively V (St):V(Bb):V(La) =2:1:1. By orthognality test, the best fermentative technological factors consisted of using 3% inoculum and adding tomato juice 2.5%, Gulcose 1% in soybean juice medium when prepared stater waskept at 37℃ for 48h. The ferment supernatant was formulated into sour, sweet, tasty, aromatic, thick and nutrients enriched lactobacillus fermented beverage.

关 键 词：乳酸菌 发酵 果汁型饮料 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]