龙葵乳酸发酵饮料的加工工艺研究  

Processing Technology of Solanum nigrum L.Lactic Acid Fermentation Drink

作　　者：林柯[1] 郝鑫[1] 张斯瑶[1] 谢春阳[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《农产品加工（下）》2014年第2期32-34,共3页Farm Products Processing

摘　　要：以野生龙葵果为主要原料,经乳酸发酵,再经调配、杀菌等工艺研制出龙葵乳酸发酵饮料。试验结果表明,龙葵乳酸发酵的最佳发酵条件为乳酸菌接种量6%,发酵温度38℃,发酵时间12 h;龙葵乳酸发酵饮料的最佳配方为龙葵发酵汁30%,白砂糖12%,柠檬酸0.06%,稳定剂0.4%。Solanum nigrum L. fermentation drink is produced from Solanum nigrum L. as the raw material by lactic acid fermentation, formulation, sterilization and filling. The results indicate that the optimum lactic acid fermentation conditions are as follows： lactic acid bacteria 6%, fermentation temperature 38℃, and fermentation time 12 h; And the optimal formula of Solanum nigrum L. fermentation drink is natural kelp fermented juice 30%, sugar 12%, citric acid 0.06%and stabilizer 0.4%.

关 键 词：龙葵 乳酸发酵饮料 加工工艺 正交试验 SOLANUM nigrum L 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]