高钙益生菌保健荔枝饮品开发工艺研究  

Processing technology of high-calcium healthy litchi beverage fermented by Bifidobacteria

作　　者：罗威[1] 罗立新[2] 

机构地区：[1]湛江师范学院基础教育学院,广东湛江524037 [2]华南理工大学生物科学与工程学院,广东广州510640

出　　处：《中国酿造》2011年第3期169-173,共5页China Brewing

基　　金：广东省科技攻关项目(2002C20402);湛江师范学院科学研究项目(QL1023)

摘　　要：研究了双歧杆菌发酵荔枝果汁开发高钙荔枝保健饮品的工艺。在单因素分析的基础上通过正交优化得到最佳工艺条件为:CaCO_3添加量1.0g/L,培养时间20h,接种量5%,胡萝卜汁添加量10%,培养温度36℃。最佳工艺条件下进行10L中试发酵,所得产品各项检测指标均较好。The processing technology of high-calcium healthy litchi beverage fermented by Bitidobacteria was studied. Based on single factor analysis, the optimal fermentation parameters were obtained by orthogonal experiment as follows： CaCO3 1.0g/L, fermentation time 20h, inoculum 5%, earrot juice 10% and fermentation temperature 36%. All measurement indicators could meet standards well when the fermentation was conducted at 10L pilot scale under the optimal conditions.

关 键 词：荔枝 高钙 双歧杆菌 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]