番茄汁乳酸菌发酵饮料的研制  

Study on the Lactic Acid Bacteria Formentation of Tomato Juice

作　　者：刘福林[1] 翟胜江[1] 童军茂[1] 吴仑 

机构地区：[1]石河子大学工学院

出　　处：《中国食品学报》1998年第2期44-47,52,共5页Journal of Chinese Institute Of Food Science and Technology

摘　　要：以番茄酱为原料,按一定比例稀释后,经乳酸菌发酵而制成番茄汁乳酸菌发酵饮料,通过对接种量、发酵时间、发酵温度、风味、稳定性进行实验,从而确定出最佳工艺参数为:接种量5％,发酵温度40℃,发酵时间30h,黄原胶0.03％,CMC-Na0.02％。Tomato paste was used as raw materials for fermented beverage by lactic fermentation research The amount of culture, optimum temperature, time, flavor and stability were determined: The amount of culture 6% , optimum temperature40℃, time30h,xanthan gum0.03% , CMC - Na0.02% .

关 键 词：番茄汁 乳酸菌发酵 研制 

分 类 号：TS2[轻工技术与工程—食品科学与工程]