乳酸菌发酵胡萝卜饮料加工工艺研究  

Study on Processing Technology of Carrot Beverage Fermented by Lactobacillus

作　　者：刘云 付羚 阚欢 周体林 LIU Yun;FU Ling;KAN Huan;ZHOU Ti-lin(School of Light Industry and Food Engineering,Southwest Forestry University,Kunming Yunnan 650224;Yunnan FengyuanWater Treament Co.,Ltd.)

机构地区：[1]西南林业大学轻工与食品工程学院,云南昆明650224 [2]云南丰源水务股份有限公司

出　　处：《现代农业科技》2018年第10期249-250,253,共3页Modern Agricultural Science and Technology

摘　　要：以乳酸菌发酵后的胡萝卜汁为原料,在单因素试验的基础上,采用正交试验筛选乳酸菌发酵胡萝卜饮料的最佳配方。结果表明,乳酸菌发酵胡萝卜饮料的最佳配方为胡萝卜发酵液70%、蔗糖8%、柠檬酸0.12%、蜂蜜0.6%。在此最佳工艺条件下得到的乳酸菌发酵胡萝卜饮料口感柔和,细腻滑爽,酸甜可口。The carrot juice fermented by Lactobacillus was taken as raw material,the optimum formula of carrot beverage fermented by Lactobacillus was determined by orthogonal test on the basis of single factor experiment.The results showed that the optimum formula of carrot beverage fermented by Lactobacillus was that the carrot fermented liquid,sugar,citric acid,and honey was 70%,8%,0.12%,0.6%,respectively.Under the conditions of the optimum formula,the carrot beverage fermented by Lactobacillus was tasted as soft,delicate and smooth,sweet and delicious.

关 键 词：胡萝卜 乳酸菌 发酵 饮料 加工工艺 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]