摘要
随着经济的发展,食品结构的改变,人们对饮料的要求越来越高,而且朝着原料天然化,营养保健型发展。现有的配制饮料或单菌种发酵饮料,都无法满足这种需求。因此,开发一种新型饮料已成为国内外研究的方向。 一种发酵产品的内含。
According to trend of beverage development and based on microbic relation of metabolism and ecology, a new technology for producing nonalcoholic beverage by mixed fermentation of Sacchromyces cerevisiae, Lactobacillus acidophilus and Acetomonas suboxydans was developed. The key materials were malt,rice and black tea. The end product from the mixed fermentation was a new type of nonalcoholic beverage with natural light yellow colour, pure white foam and special taste. It not only contained many essential amino acids and vitamins, but also contained healthy lactic acid, acetic acid and gluconate. Up to now, no same one as this nonalcoholic beverage has been found in the world. The optimised proportion of inoculum of Sacchromyces cerevisiae, Lactobacillus acidophilus and Acetomonas suboxydans was 0.3:1:2. Total volume of inoculum was 7% and the concentration of wort(black tea added) was 8°Bx. The fermentation was carried out at20°C, pH6 and the duration of fermentation was 13 days.
出处
《工业微生物》
CAS
CSCD
北大核心
1994年第1期7-12,共6页
Industrial Microbiology
基金
国家级重大科技成果
国家登记号891247
关键词
饮料
生产工艺
菌种
发酵
Sacchromyces cerevisiae, Lactobacillus acidophilus, Acetomonas suboqydans, Mixed culture fermentation, Nonalcoholic beverage
