番茄汁乳酸菌饮料的研制

Research on Processing Technique of Tomato Juice Yoghurt Beverage

以番茄汁为原料,经乳酸菌发酵,制成番茄汁乳酸发酵饮料。通过对接种量、发酵时间、发酵温度3个因素进行试验分析,确定最佳发酵条件,然后对其稳定性、风味进行试验,从而确定出这种番茄汁发酵饮料的最佳工艺参数。

Tomato juice was used as raw materials in lactic acid bacteria fermentation research. The amount of culture, optimum temperature and time were determined and find out the extra situation. Then the special flavor and stability can also be determined. The conclusion could be used in process.