活性乳酸菌饮料的研究  

The Study on the Lactic Acid Fermented Beverage

作　　者：吴文惠[1] 包斌[1] 吴太平[1] 

机构地区：[1]内蒙古农牧学院食品工程系

出　　处：《内蒙古农牧学院学报》1995年第1期54-60,共7页

基　　金：内蒙古科委基金

摘　　要：保加利亚乳杆菌和嗜热链球菌联合发酵的番茄汁和胡萝卜汁随发酵时间延长，ｐＨ值降低，菌数增加。番茄汁和胡萝卜汁经发酵后核黄素、硫胺素、吡哆醇的含量增加而抗坏血酸的数量却减少了。发酵番茄汁和胡萝卜汁中谷氨酸含量较高，而一些含硫氨基酸的数量较少。本实验确定了适宜的发酵温度和接种量，并给出了蔬菜汁活性乳酸菌饮料的生产工艺流程，证明调制后的活性乳酸菌饮料具有良好的工艺学性状。With the increase in fermentation time by L.bulgarlicus and S.ther-mophilus in tomato juice and carrot juice,the pH value reduced and bacteria number inereased.Thouch lactic acid fermentation,the contents of thiamine(VB1),riboflavin(VB2)and pyridouine(VB6)increased,but ascorbic acid content decreased.Glu was high but Met,Cys.(Cys)_2 were low in fermented tomato juice and carrot juice.Optimum tem-perature and suitable inoculation desage were determined.The flow chart for fermentation was given.

关 键 词：乳酸发酵 番茄汁 胡萝卜汁 饮料 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]