贡柑乳酸菌发酵饮料工艺研究

Development of lactobacillus fermented beverage from royal tangerine

采用贡柑为主要原料,应用保加利亚乳杆菌和嗜热链球菌(1∶1)进行发酵制作乳酸菌发酵饮料,通过实验得到适宜的配方为:贡柑汁∶胡萝卜汁=7∶3(v/v),脱脂乳量30%,葡萄糖量2%。适宜的发酵条件是:接种量4%,发酵温度37℃,发酵时间10h。发酵液加入6%白砂糖和0.25%羧甲基纤维素钠后,得到饮料产品,其外观均一、稳定,口感酸甜适中,风味独特。

The royal tangerine beverage was prepared, fermented by Lactobacillus bulgaricas and Streptococcus thermophilus. The better formula was volume ratio of royal tangerine and carrot juice 7：3, milk 30%, glucose 2%. The optimum fermentative conditions were inoculation mass 4%, temperature 37℃ and time 10h. Then the beverage was developed by adding sugar 6% and carboxymethyl cellulose sodium 0.25% to the above ferment lysate. The beverage was homogenous and stable with better flavor and taste.