【摘要】 以冷榨胡萝卜原汁为原料,用保加利亚乳杆菌和嗜热链球菌为菌种。采用4因素3水平正交实验方法,最终确定胡萝卜发酵饮料种子扩大液,发酵液及饮料口感稳定性的最佳工艺配方。实验结果显示种子扩大液的最佳配方:3%葡萄糖,8%脱脂乳,3%接种量;发酵液最佳配方为发酵温度43℃,发酵时间24h,接种量5%;发酵饮料调配最佳配方:蔗糖7%,柠檬酸0.03%,稳定剂CMC-Na0.4%、黄原胶0.2%。更多还原

【Abstract】 To develop fermentative beverage from carrot. Methods Lactobacillus burglarious and Streptococcus thermopiles used to ferment carrot juice, the ratio is 1∶1. The fermentative beverage’s optimum formula and processing conditions were selected by orthogonal test method. Results the optimum formula of the expanded fermentation is glucose 3%, NFM 8%, vaccination 3%; the optimum liquid is fermentation temperature:43℃, fermentation-tim24h, the amount of vaccination 5%; the optimum formula of fermentation Beverage is sucrose 7%, citricacid 0.03%, CMC-Na 0.4%, xanthicglu 0.2%.更多还原