植物乳杆菌发酵甘薯原汁饮料的研制  

Preparation of Sweet Potato Beverage Fermented by Lactococcus Plantarum Lactobacillus

作　　者：陈金日[1] 冉旭[1] 黄晓斌[1] 刘学文[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065

出　　处：《食品研究与开发》2010年第11期110-112,共3页Food Research and Development

摘　　要：以甘薯为原料,利用植物乳杆菌为发酵剂,对甘薯乳酸发酵饮料的加工工艺进行研究。结果表明:最佳发酵工艺条件为5%或6%接种量,38℃发酵温度,25 h发酵时间;通过正交试验确定产品的最佳配方为8%蔗糖、0.001%或0.002%A-K糖、0.04%柠檬酸、0.015%异VC钠。Taking sweet potato as main material,the technology of sweet potato beverage fermented by lactic acid bacteria was studied.The results showed that the optimum fermentation conditions are as follows： inoculum size 5 %or 6 %,temperature 38 ℃and time 25 h.By experiment of orthogonal the optimum formula was 8 % sucrose,0.001 % or 0.002 %A-k sugar,0.04 %citric acid and 0.015 % sodium erythorbate.

关 键 词：甘薯 乳酸发酵 植物乳杆菌 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]