摘要
研究了利用双歧杆菌发酵荔枝鲜果汁开发荔枝益生饮品的工艺。结果表明,纯荔枝鲜果汁环境不适合双歧杆菌生长,通过在荔枝汁中添加0.5%寡果糖生长因子,优化工艺条件下可以开发出双歧杆菌活菌含量较高的荔枝益生饮品。
The manufacture technique of Litchihealthy beverage fermented by Bifidobacteria was studied.The result showed that Bifidobacteria could not grow in the pure litchi juice and in an optimum ferment technique condition,the Litchihealthy beverage within a great many living Bifidobacteria was obtained on the condition that FOS was added in the pure litchi juice.
出处
《食品科技》
CAS
北大核心
2011年第2期90-92,95,共4页
Food Science and Technology
基金
广东省科技攻关项目(2002C20402)
湛江师范学院科学研究项目
关键词
荔枝
发酵
双歧杆菌
寡果糖
litchi
fermentation
Bifidobacteria
FOS
