摘要
对以苹果为原料、采用多菌种细胞固定化发酵技术生产苹果汁饮料进行了研究．实验结果表明，最佳发酵条件：多菌种接种量配比（红曲霉菌∶葡萄酒酵母∶产香酵母∶嗜酸乳酸菌）为３∶２∶２∶１；固定化细胞凝胶粒子充填量为１５％ ；发酵温度为２０℃；发酵时间为９６ｈ．
The apple beverage is produced by the fermentation of apple with immobilized mixed?microorganisms. The results show that the suitable ratio of inoculative quantity of Monascus anka∶Saccharamyces ellipsoideus∶S.fragrans∶Lactobacillus.acidophilusis 3∶2∶2∶1. The temperature of fermetation is 20℃ and the fermetation time is 96h. The packed percentage of co?immobilized cell is 15%.
出处
《烟台大学学报（自然科学与工程版）》
CAS
1999年第4期304-308,共5页
Journal of Yantai University(Natural Science and Engineering Edition)
关键词
混合发酵
苹果汁饮料
固定化细胞
多菌种
mixed fermentation
apple beverage
immobilized cell
milti-microorganisms
