黄瓜圣女果复合汁乳酸发酵饮料的研制

Preparation of cucumber-lycopersicum compound juice fermented by lactic acid bacteria

对保加利亚乳杆菌和嗜热链球菌进行驯化,使其适应复合菜浆的生长环境。通过正交试验确定黄瓜、圣女果复合汁乳酸发酵饮料的最佳发酵条件为:黄瓜汁:圣女果汁=1∶1(W/W),牛乳添加量为10%(V/V),接种量6%(V/V),发酵温度40℃,发酵时间18h。最佳调配方案为:白砂糖5%(W/W),柠檬酸0.15%(W/W),草莓香精0.02%(V/V)。

This experiment aims at taming l,actobacillus bulgaricus and Streptococcus thermothilus to be adapt to the environment of compounded vegetables syrup. After the cross experiment, results obtained showed that optimun environment for fermentation is： cucumber juice to Lyeopersicum juice = 1 ： 1 （W/W） ,adding 10% （V/V） milk powder,inoculating 6% （V/V） polymicrobe, culturing 18 h at 40 ℃. The best mixture recipe would be：sucrose 5% （W/W） ,citric acid 0.15% （W/W） , straw berry flavoring agent 0.02% （V/V）.