利用细胞固定化技术制备黑蒜乳酸发酵饮料的研究

Study on the Technology of Black Garlic Drink Fermented by Immobilized Lactobacillus

研究结果表明细胞固定化乳酸菌发酵黑蒜复合汁饮料的工艺条件为:海藻酸钠溶液浓度为1.5%,胶珠的添加量为40mL海藻酸钠溶液/100mL黑蒜复合汁,培养温度为42℃,黑蒜复合汁发酵前pH值为5.5,发酵时间为24h。

Results showed that the optimum technology condition to ferment Black Garlic Drink by immobilized Lactobacillus is 1.5% sodium alginate concentration,40 mL sodium alginate solution/100 mL mixture of Black Garlic,pH=3 and 42℃ for 24h.