果蔬发酵饮料的研制

The study on the lactic acid beverage fermented with fruit and vegetable

采用保加利亚乳杆菌和嗜热链球菌混合菌种进行单一果蔬汁及复合果蔬汁发酵制作果蔬乳酸发酵饮料及果蔬乳酸发酵型果冻。用不同的实验方案,确定最佳的工艺流程及配方。得到外观均一稳定,口感、风味独特的饮品。

Single fruit or vegetable juice is fermented by Lactobacillus bulgaricas and Streptococcus thermophilus mingled bacterium to form the Lactic Acid beverage Fermented by raw juice,and so are complex juice.Besides,the jelly is produced with some of beverage fermented.Optimum processing and formula is determined with different conditions of the experiment.The Lactic Acid beverage and jelly which are even and stable in look with distinctive flavor and taste are obtained.