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。
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.
出处
《食品科学》
CAS
CSCD
北大核心
2008年第4期478-480,共3页
Food Science
关键词
番茄
嗜酸乳杆菌
均匀设计
发酵
tomato
L.acidophilus
homogeneous design, fermentation
