摘要
本文以番茄为原料,经加工处理,将所得原料进行乳酸发酵。首先筛选适宜于番茄汁乳酸发酵用的菌种,从产品的感官、风味、品质等总体效果评定,认为混合菌种发酵的番茄汁优于单一菌种的发酵。本研究确定了混合菌的组成、配比、接种量;探讨了发酵的最佳温度、时间;提出了番茄汁发酵的工艺流程。制品不添加任何化学防腐剂、色素和香精等。分析结果表明,该制品营养丰富,可作为保健型饮料。
Tomato juice was used as raw materials in lactic acid fermentation research. The strains of lactic acid bacteria and optimum medium were screened. Weile juice (20%) is the best medium. The starter of mixed strains is better than that of single strain. S, thermophilus + L. bulgaricus (1:1) and M5+L. Plan-tarum (1:2) were chosen for fermentetion of tomato juice. Optimum temperature and suitable time were also determined. The flow chart for fermentation of tomato juice was given. No any chemical preservative, chemical additive is added in the product. The fermented tomato juice is rich in nutrients.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1991年第2期22-29,共8页
Food and Fermentation Industries
关键词
番茄汁
乳酸发酵
饮料
Tomato juice,Lactic acid fermentation, Beverage
