节点文献

番茄发酵乳酸饮料的研制

Processing Study on Fermented Tomato Drink

  • 推荐 CAJ下载
  • PDF下载
  • 不支持迅雷等下载工具,请取消加速工具后下载。

【作者】 杜冰杨公明刘长海

【Author】 DU Bing1,2,YANG Gong-ming1,*,LIU Chang-hai2 (1.College of Food Science, South China Agricultural University, Guangzhou 510642, China; 2.Department of Food Science, Zhongkai University of Agriculture and Technology, Guangzhou 510225, China)

【机构】 华南农业大学食品学院仲恺农业技术学院食品科学系 广东广州510642仲恺农业技术学院食品科学系广东广州510225广东广州510642

【摘要】 本实验以嫩番茄为主要原料,经嗜酸乳杆菌发酵生产番茄发酵乳酸饮料,通过实验确定出最佳的番茄汁与水的配比为6:4,蔗糖添加量10%,脱脂奶粉添加量5%。通过均匀设计得出最佳发酵工艺为:发酵时间24h,初始pH5.8,发酵温度38℃,接种量8%。所得的产品酸甜适口,具有乳酸菌发酵特有的香味及番茄的香气。

【Abstract】 Using tender tomato as raw materials, fermented with L. acidophilus, a kind of lactic acid fermented drink was developed. The optimum proportions of materials mixed are shown as fellows: ratio of tomato juice of to water 6:4, sucrose 10 %, and dry skim milk 5%. The most suitable fermented conditions are obtained by homogeneous design as follows: fermentation time 24 h, initial pH 5.8, fermentation temperature 38 ℃, and inoculum size 8%. The product is of comfortable taste, acid and sweet. It has fruit flavor of tomato and ferment flavor of lactic acid bacteria.

【关键词】 番茄嗜酸乳杆菌均匀设计发酵
【Key words】 tomatoL.acidophilushomogeneous designfermentation
  • 【分类号】TS275
  • 【被引频次】13
  • 【下载频次】470
节点文献中: 

本文链接的文献网络图示:

本文的引文网络