固定化乳酸菌发酵番茄饮料工艺研究  

Study on tomato juice fermented by immobilized Lactobacillus

作　　者：刘进杰[1] 王淑芳[1] 冯志彬[1] 狄科[1] 

机构地区：[1]鲁东大学生命科学学院,山东烟台264025

出　　处：《食品工业科技》2008年第7期176-178,181,共4页Science and Technology of Food Industry

摘　　要：以番茄汁为主要原料,研究了用海藻酸钠包埋乳酸菌发酵番茄饮料的最佳工艺。研究结果表明,固定化乳酸菌发酵番茄饮料的最佳工艺条件为:海藻酸钠溶液浓度为1.5%,胶珠直径2～3mm;接种量6%,发酵温度33℃,番茄汁初始pH5.0,发酵时间36h,接着添加7%白砂糖、0.005%黄原胶和0.02%CMC-Na,以使感官指标达到最佳。连续发酵结果表明,固定化乳酸菌发酵番茄饮料可连续使用7次。Tomato juice was fermented by immobilized Lactobacillus which were immobilized by sodium alginate. And the effects of concentration of the sodium alginate, fermentation temperature, fermentation time, the consumption of immobilized Lactobacillus, inoculum and the diameter of bead were mainly investigated. The optimum technology condition was determined by orthogonal experiment. Results showed that optimum technology condition to ferment tomato juice by immobilized Lactobacillus was 1.5% sodium alginate, 2-3mm bead, 6% inoculum, the initial pH5.0, fermentation temperature 33℃, fermentation time 36h. And 7% sugar, 0.005% xanthan gum, 0.02% CMC-Na were added to improve sensory quality. The results of continuous fermentation showed that Lactobacillus immobilized by sodium alginate could be used to ferment tomato juice for 7 times.

关 键 词：乳酸菌 固定化 番茄汁 发酵 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]