泡菜汁饮料的制作工艺  

Pickle Juice Beverage Production Technology

作　　者：郑永娜 王浩[1] 李艳芝[1] 王艳萍[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,食品营养与安全教育部重点实验室,天津300457

出　　处：《饮料工业》2015年第1期62-65,共4页Beverage Industry

摘　　要：泡菜汁是泡菜发酵完成后剩余的汤汁,营养丰富,含大量活性乳酸菌。以泡菜汁为基础,通过合适比例进行稀释,糖、稳定剂的选择及添加量的确定,研制出用于佐餐的益菌蔬菜汁饮料。经检测,饮料中含有丰富的有机酸、挥发性风味物质,以及大量的乳酸菌活菌。佐餐食用,可促进人体肠道健康,满足人体营养需求。Pickle juice is the remaining liquid after the completion of fermentation pickle. It is nutritious,and contains a large number of active lactic acid bacteria. By regulating the use of sugar and stabilizers in the pickle juice,pickle juice beverage was developed. After the examination,pickle juice beverage contains rich organic acid, volatile flavor substances,as well as a large number of living lactic acid bacteria. This pickle juice beverage can promote human intestinal health and meet the demand of human nutrition.

关 键 词：泡菜汁 乳酸菌 营养 佐餐 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]