乳酸菌发酵蔬菜汁营养成分变化研究  

STUDIES ON CHANGE OF NUTRITIONAL INGREDIENTS FOR FERMENTED VEGETABLE JUICE BY LAB

作　　者：张菊华 单杨 

机构地区：[1]湖南省农产品加工研究所,湖南410125

出　　处：《食品研究与开发》2006年第4期24-26,共3页Food Research and Development

摘　　要：以胡萝卜、番茄为试验原料经过预处理取汁,以嗜酸乳杆菌和植物乳杆菌为发酵菌种,在适宜的发酵条件下,研究了发酵过程中pH值、总酸及活菌数的动态变化;采用高效液相色谱分别测定发酵过程中糖的消耗情况、发酵前后氨基酸组成及含量、有机酸的组成及含量;发酵前后Vc、β-胡萝卜素含量的变化。Carrot and tomato were used as experimental materials in this article.After processing treatment,the vegetable juice was fermented by Lactibacillus acidophilus and Lactobacillus plantarum, under the optimum fermentation condtions , the dynamic change of pH ,total acidity and viable cell counts during fermentation were discussed ; the sugar depletion ,the content of amino acid and organic acid when fermented and unfermented were studied by HPLC, the change of content for Ve and β-carrotein were determined when fermented and unfermented.

关 键 词：乳酸发酵 蔬菜汁 营养成分 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]