野生南酸枣发酵保健饮料的研制  

Production of fermented health drink with wild south jujube

作　　者：罗登宏[1] 

机构地区：[1]黄冈职业技术学院,湖北黄冈438002

出　　处：《中国酿造》2010年第1期164-166,共3页China Brewing

摘　　要：以南酸枣为主要原料,添加乳糖等配料,经乳酸菌发酵后,混合调配成具有高营养价值的发酵保健饮料。研究结果表明,乳酸菌在南酸枣发酵基质中的最佳发酵时间为8h,稳定剂的最佳配比及用量为1‰CMC-Na、1‰海藻酸钠、1.2‰黄原胶;南酸枣发酵饮料的最佳配方为45%南酸枣发酵液加入量、8%蔗糖加入量,pH值(乳酸调酸)为4.1。A new type of fermented health drink was produced using wild south jujube as raw material in the study. The optinal fermentation conditions were as followed： the fermentation time of lactobacillus 8 h, the content of stabilizer composition including 1‰ CMC-Na, 1‰ sodium alginate and 1.2‰ xanthan gum, the content of fermented juice 45%, sugar level 8% sugar and pH 4.1.

关 键 词：南酸枣 发酵 饮料 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]