雷笋乳酸菌饮料的加工工艺研究  

Study on Processing Technology of Bamboo Shoot Drink through Fermentation of Lactobacilli

作　　者：曹小敏[1] 陆胜民[2] 

机构地区：[1]四川农业大学食品系,四川雅安625000 [2]浙江万里学院宁波市农产品加工重点实验室,浙江宁波315100

出　　处：《江西农业学报》2005年第3期51-54,共4页Acta Agriculturae Jiangxi

摘　　要：以雷竹笋为原料,采用保加利亚乳杆菌和嗜热链球菌混合发酵制备雷笋乳酸菌饮料。通过正交试验,确定最佳发酵条件为:2%的砂糖添加量,40%的雷笋浓度,1∶1的菌种比(L.b/S.t),3%的接种量。0.5%的黄原胶对产品的稳定效果较好。Through using lactobacilli （Lactobacillus delbrueckii subsp, bulgaricus and Streptococcus thermophilus） to ferment bamboo shoot （Phyllostachys praecox f. prevelnalis） , a bamboo shoot drink was processed. The results of orthogonal test indicated that the optimum fermentation conditions were as follows：2% granulated sugar, 40% bamboo shoot juice, 3% lactobacilli （L. bulgaricus/S, thermophilus = 1：1 ）. The drink inoculated with 0.5% xanthan gum had a better stability.

关 键 词：雷笋 发酵 饮料 稳定性 加工工艺 

分 类 号：TS205.5[轻工技术与工程—食品科学]