摘要
以蓝莓汁和黑米汁为主要原料,通过用海藻酸钠包埋乳酸菌的乳酸发酵作用,混合调配成黑米蓝莓果醋饮料。结果表明,最佳工艺条件为苹果汁与黑米汁的比例为6:1,海藻酸钠溶液的浓度为2.0%,胶珠直径为2～3mm,接种量为10%,发酵时间为36h。同时添加甜味剂、柠檬酸、乳酸钙等辅料调配成酸甜可口、营养丰富的黑米蓝莓汁果醋饮料具有特殊的营养功效,同时还具有黑米汁的独特风味,对提高农产品的附加值具有十分重要的现实意义。
Blueberry juice and black rice juice as the main raw material,alginate entrapped lactic acid bacteria,lactic acid fermentation,mixed deployment into the black rice blueberry vinegar beverage.The results showed that the optimum conditions：the ratio of apple juice and black rice juice of 6：1,the sodium alginate solution concentration of 2.0%,the plastic beads of diameter from 2 mm to 3 mm in 10% inoculum,and fermentation time is the 36 h.Deployment of added sweeteners,citric acid,calcium lactate,and other accessories to tasty and nutritious black rice vinegar beverage of blueberry juice has special nutritional benefits,but it also has the unique flavor of the black rice juice,additional improvement of agricultural value has a very important practical significance.
出处
《食品科技》
CAS
北大核心
2013年第2期245-248,共4页
Food Science and Technology
基金
东北农业大学开放性实验项目
关键词
黑米汁
蓝莓汁
固定化
乳酸菌
black rice juice
blueberry juice
immobilized
lactic acid bacteria
