摘要
以胡萝卜汁为基质 ,对若干乳酸发酵菌株进行发酵性能及生长曲线的研究 ,确定了以嗜酸乳杆菌为主要发酵菌种。并使之与耐氧驯化的青春双歧杆菌混合培养 ,表现出良好的共发酵特性。在胡萝卜汁中加入食盐 1% ,蔗糖 2 % ,豆浆 7% ,接种量1% ,种间比 (La∶Ba) 1∶1,在 37℃下发酵 2 4h ,活菌总数可达 1 2× 10 9个 /ml。以此培养液为发酵剂 ,对胡萝卜汁进行发酵 ,即可制得色泽纯正、风味优良、质地细腻的乳酸发酵胡萝卜汁。最佳发酵参数为 :接种量 2 % ,砂糖 4% ,食盐 0 3% ,37℃ ,16h。
Based upon carrot juice, several lactic acid fermentation strains were studied in fermentation performance and growth curve and L. acidophilus (La for short) was determined as the major fermentation bacterium. The bacterium was mixed with oxygen-resistant attenuated B. adolescentis (Ba for short) and cultured, which showed satisfactory co-fermentation characteristics. Salt 1%, sugar 2%, soybean milk 7% and mixed bacterium 1% (La : Ba = 1 : 1) were added to carrot juice and fermentation went for 24 hours at 37℃. The number of viable bacteria totaled 1.2ⅹ109 /ml. With the culture solution as a fermenting agent, lactic acid fermented carrot juice with pleasant colour, fine flavour and satisfactory mouthfeel was obtained. The optimal fermentation conditions were as follows: bacterium 2%, sugar 4%, salt 0.3%, 37℃ and 16 hours.
出处
《饮料工业》
2002年第B03期29-32,共4页
Beverage Industry
