乳酸发酵复合果蔬汁配方的研制

Study on proportion of compound fruit-vegetable juice fermented by lactic acid bacteria

以胡萝卜、苹果、番茄为复合果蔬汁原料,利用发酵酸乳的乳酸菌(保加利亚乳杆菌、嗜热链球菌)和发酵泡菜的乳酸菌(植物乳杆菌)混合作为发酵菌种,考察果蔬汁中添加葡萄糖、蔗糖、麦芽汁和大豆酶解蛋白对菌种的促生情况及复合果蔬汁的风味影响。最终确定了复合果蔬汁的最佳配比为:胡萝卜∶苹果∶番茄=50∶30∶20、葡萄糖3%、蔗糖8%、麦芽汁6%、大豆蛋白0.5%。调配好的复合果蔬汁灭菌条件为:温度95℃、时间10min。

Lactobacillus from yoghourt （lactobacillus bulgaricus and streptococcus thermophUus） and pickles （lactobacillus plantarum） could be together used as zymogens to ferment the compound of fruit-vegetable juice, which take carrots, apples and tomatoes as materials. It researched the development of lactobacillus and flavor of compound fruit-vegetable juice by adding glucose, sucrose, wort and enzymed soy albumen, and confirmed the best formula of compound fruit-vegetable juice： the ratio of carrots, apples and tomatoes is 50：30：20, glucose 3%, sucrose 8%, wort 6% and enzymed soy albumen 0.5%, The sterilization condition is 95% in 10min.