摘要
以新鲜的番茄为原料,加工成番茄汁后,采用双歧杆菌发酵生产制成保健饮料,通过单因素及正交实验确定最佳发酵条件为:菌种添加量为4%,发酵温度37℃,发酵时间10 h,原汁质量分数60%;辅料添加量:果胶0.15%,PGA0.1%,黄原胶0.1%,磷酸二氢钠0.05%;产品调配的最佳配方为:蜂蜜4%,蔗糖3%,水果香精2%
A new health beverage was prepared via fermentation of tomato juice by Bifidobacterium.The optimal conditions were determined by orthogonal test： fermentation broth of 4%,fermentation temperature of 37℃,fermentation time of 10 hours,tomato juice content of 60%,pectin of 0.15%,PGA of 0.1%,xanthan gum of 0.1% and sodium dihydrogen phosphate of 0.05%.The product ingredients： honey of 4%,sucrose of 3% and fruit flavor of 2%.
出处
《氨基酸和生物资源》
CAS
2010年第3期55-58,共4页
Amino Acids & Biotic Resources
关键词
双歧杆菌
番茄
发酵
正交试验
饮料
Bifidobacterium
tomato
fermentation
orthogonal test
beverage
