【摘要】 以河北沧州金丝小枣为原料,采用液态发酵工艺,研究了不同乳酸菌在金丝枣发酵基质中的产酸情况以及最佳发酵时间,并将发酵基质调糖后制成乳酸菌饮料进行品质评价。结果表明:供试五种乳酸菌中,以干酪乳杆菌产酸量最高,30℃发酵24h后,产酸量为0．42%,且能保持发酵基质原有的色泽;该菌在金丝枣发酵基质中的最佳发酵时间为20h,以发酵基质调制的金丝枣饮料在色、香、味及大众接受性等方面均较佳。更多还原

【Abstract】 In this study,using Hebei Cangzhou golden silk jujube with liquid state fermentation,the acid production and optimum time for fermentation of various lactic acid bacteria in jujube medium,and the quality of the fermented beverage prepared by mixing sucrose into the fermented jujube medium were investigated.The results indicated that:Lactobacillus casei 1.0062 produced the highest titratable acid 0.42% and could keep the medium in its original color after 24h fermentation at 30℃;the optimum time for lactic fermentation in jujube medium was 20h,and the fermented golden silk jujube beverage possessed excellent color,flavor and acceptability.更多还原