摘要
对番茄汁乳酸饮料的工艺进行了研究。研究结果表明,番茄汁最佳发酵工艺参数为:初始pH值6.0、6%混合菌种(保加利亚乳杆菌:嗜热链球菌=1:1)、40℃恒温发酵32h;番茄汁中添加0.2%黄原胶、0.3%PGA、0.45%柠檬酸、8.4%蔗糖,研制出的淡黄色番茄汁乳酸饮料呈均匀浑浊态,酸甜可口,营养丰富,并具有番茄汁和乳酸的特有清香。
The technology of lactic acid fermented tomato beverage has been studied in this paper. The results showed that the optimum fermentation parameters are the initial pH value of the tomato juice 6.0, 6% mixed a-gents(Streptococcus thermophilus : Lactobacillus bulgaricus = 1 : 1), fermenting for 32 hours at 40℃ ; 0.2% xanthan gum, 0.3% PGA; 0.45% citric acid, 8.4% sucrose were added. We can get fermented tomato juice beverage which was stable, rich in nutrients and with the unique flavour of tomato juice and lactic acid.
出处
《食品工业》
北大核心
2005年第2期29-31,共3页
The Food Industry
