番茄-胡萝卜复合汁乳酸菌发酵饮料的研制  

STUDY OF THE LACTIC-ACID-FERMENTED TOMATO-CARROT ADMIXTURE JUICE

作　　者：武运[1] 任娟[1] 孔令明[1] 艾乃吐拉[1] 杨海燕[1] 杨静[1] 

机构地区：[1]新疆农业大学食品科学学院,新疆乌鲁木齐830052

出　　处：《食品研究与开发》2009年第2期58-60,共3页Food Research and Development

基　　金：自治区科技攻关(含重大专项)和重点项目(200731136)

摘　　要：以新疆地产鲜榨胡萝卜、番茄原汁为原料,保加利亚乳杆菌为菌种开发研制胡萝卜-番茄混合汁乳酸菌发酵饮料。主要研究接种量、发酵温度、发酵时间等因素,从而确定其最佳工艺参数。结果表明:发酵液最佳配方为发酵温度41℃,发酵时间24h,接种量3%;发酵饮料调配最佳配方为:蔗糖8%,柠檬酸0.05%,稳定剂(CMC-Na)0.4%。To develop a fermentative beverage from carrot and tomato,lactobacillus bulgaricus were used to ferment corrot-tomato juice.Comprehensive research inoculated the quantity, ferment temperature and ferment time etc factor,which making the best craft parameter.The result indicated that the optimum liquid formulaisset with 41℃ for fermentation temperature, 24 h for fermentation time, and 3 % vaccination; and the optimum formula of the fermentation beverage was formed by sucrose 8 %, eitricacid 0.05 %, CMC-Na 0.4 %.

关 键 词：胡萝卜-番茄混合汁 乳酸菌 发酵 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程] S631.2[轻工技术与工程—食品科学与工程]