发酵红薯饮料的研究  

Studies on the fermented sweet potato beverage

作　　者：檀子贞[1] 王红育[1] 吴雅静[1] 李轻舟[1] 张东送[1] 刘萍[1] 

机构地区：[1]海军后勤学院,天津300450

出　　处：《中国乳品工业》2000年第6期5-7,共3页China Dairy Industry

摘　　要：探讨了不同乳酸菌在红薯基质中的产酸情况以及基质的酶解处理对产酸的影响 ,同时将发酵基质调糖后制成饮料以评价其品质。结果表明 ,在实验涉及的 5种乳酸菌中 ,干酪乳杆菌产酸量最高且能保持基质原来的颜色 ;基质的酶解处理未能提高产酸量 ;发酵基质调制的饮料在色、香、味及接受性等方面均较佳。In this study, acid production in sweet potato medium incubated with various lactic acid bacteria as well as in enzyme treated sweet potato medium, and the quality of the fermented beverage prepared by incorparation sucrose into the fermented sweet potato media were investigated. The result revealed, among five lactic acid bacteria tested, Lactobacillus casei 1.006?2 produced the highest acid production and could protect sweet potato medium from browning reaction, and enzyme treatment of sweet potato medium could not affect acid production of Lactobacillus casei, and fermented sweet potato beverage possessed excellent colour, flavor and acceptability.

关 键 词：红薯 乳酸发酵 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]