人参乳酸发酵饮料菌种驯化及发酵特性研究  

Study on Ginseng Strains of Lactic acid Fermented Beverages Domestication and Fermentation Characteristics

作　　者：许丽丽[1] 范宏[1] 文连奎[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118

出　　处：《食品工业》2013年第10期113-117,共5页The Food Industry

摘　　要：对人参乳酸发酵饮料工艺中菌种驯化,乳酸发酵条件进行了研究。试验结果表明菌种驯化的最佳条件:人参浸提液含量为50%,培养温度为42℃,培养时间6 h,接种量4%。最佳发酵条件:糖含量6%,乳粉含量6%,接种量为4%,42℃下发酵6 h,乳酸含量达0.64%。The domesticated strains and ginseng fermentation conditions of lactic aCld termentauon beverage process was studied. The best condition of domesticated strains was gotten： ginseng juice 50%, cultured temperature 42 ℃, cultured time 6 h and inoculation 4%. Optimal fermentation conditions was as following： the amount of white sugar was 6%, the amount of milk was 6%, the temperature of fermentation was 42℃, the amount of inoculation was 4%, the time of fermentation was 6 h, lactic acid content of 0.64%.

关 键 词：人参 乳酸发酵饮料 菌种驯化 发酵特性 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]