新疆地产胡萝卜汁乳酸菌发酵饮料的研制  

Developing of lactobacillus fermentative beverage from carrot

作　　者：曾献春[1] 孟冬丽[1] 祝长青[1] 

机构地区：[1]新疆师范大学生环学院生物系,乌鲁木齐830054

出　　处：《食品科技》2006年第10期218-220,共3页Food Science and Technology

摘　　要：以冷榨胡萝卜原汁为原料,用保加利亚乳杆菌和嗜热链球菌为菌种。采用4因素3水平正交实验方法,最终确定胡萝卜发酵饮料种子扩大液,发酵液及饮料口感稳定性的最佳工艺配方。实验结果显示种子扩大液的最佳配方:3%葡萄糖,8%脱脂乳,3%接种量;发酵液最佳配方为发酵温度43℃,发酵时间24h,接种量5%;发酵饮料调配最佳配方:蔗糖7%,柠檬酸0.03%,稳定剂CMC-Na0.4%、黄原胶0.2%。To develop fermentative beverage from carrot. Methods Lactobacillus burglarious and Streptococcus thermopiles used to ferment carrot juice, the ratio is 1：1. The fermentative beverage＇s optimum formula and processing conditions were selected by orthogonal test method. Results the optimum formula of the expanded fermentation is glucose 3%, NFM 8%, vaccination 3%; the optimum liquid is fermentation temperature：43℃, fermentation-tim24h, the amount of vaccination 5%; the optimum formula of fermentation Beverage is sucrose 7%, citricacid 0.03%, CMC-Na 0.4%, xanthicglu 0.2%.

关 键 词：胡萝卜 乳酸菌 发酵 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]