乳酸菌发酵蔬菜汁工艺研究  

Fermentation Technique of Vegetable Juice by Lactic Acid Bacteria

作　　者：张菊华[1] 单杨 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]湖南省农产品加工研究所,湖南长沙410125

出　　处：《现代食品科技》2005年第4期61-63,共3页Modern Food Science and Technology

摘　　要：本文以胡萝卜、番茄为原料,经过加工处理,将所得的蔬菜汁用嗜酸乳杆菌和植物乳杆菌进行发酵,确定了蔬菜汁发酵的最佳比例为番茄汁:胡萝卜汁为3:1,蔬菜汁含量为60%,确定了蔬菜汁发酵的最佳工艺参数为发酵温度32℃,嗜酸乳杆菌、植物乳杆菌接种量分别为5%、1%,发酵时间为12h。Carrot and tomato were used as experimental materials in this article, After processing, the vegetable juice was fermented by Lactibacillus acidophilus and Lactobacillus plantarum. The optimum ratio of vegetable juice for fermentation was tomato juice： carrot juice =3：1,and with content of vegetable juice 60%. The optimum fermentation condition was as follows： fermentation temperature is 32℃ and fermentation time is 12h,The dose of inoculum concentration of Lactibacillus acidophilus and Lactobacillus plantarum were 5% and 1% respectively.

关 键 词：乳酸发酵 蔬菜汁 工艺 发酵蔬菜汁 工艺研究 乳酸菌 植物乳杆菌 嗜酸乳杆菌 最佳工艺参数 胡萝卜汁 加工处理 最佳比例 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]