【摘要】 本实验以白萝卜为原料，经榨汁处理，将所得原料进行乳酸发酵。筛选了适宜于萝卜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萝卜汁优于单一菌种的发酵。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、提出了萝卜计发酵的工艺流程。制品不添加任何化学添加剂。分析结果表明，该制品营养丰富，可作为保健型饮料。更多还原

【Abstract】 Radish juice was used as raw materials in lactic acid fermentation research. The strains of lactic acid bacteria and optimum medium were screened. Juice of six veg-etable(20% ) is the best medium. The starter of mixed strains is better than that of sin-gle strain.S.thermophi1us + L. bulgaricus (1: 1)L4 +L Plantarum (: 2)were chosen for fer-mentation of radish juice.Optimum temperature and suitable time were also determined’ No chemical preser-vative and chemical additive are added in the product- The fermented radish juice is rich in nutrients,it can be used as a beverage.更多还原