乳酸菌发酵胡萝卜-冬瓜混合蔬菜汁饮料的工艺研究

Study on the Fermentation Technology of Mixed Vegetable Juice of Waxgourd and Carrot with Lactic Acid Bacteria

将乳酸菌加到胡萝卜汁和冬瓜汁的混合蔬菜汁中进行发酵处理。通过改变发酵温度、菌种添加量、蔬菜汁的不同比例以及口味的调配优化,以期得到满足消费者口味的新型胡萝卜-冬瓜混合蔬菜汁的乳酸菌饮料。结果表明乳酸菌发酵蔬菜汁的最佳制作配方为:冬瓜汁和胡萝卜汁配比1∶1,加盐量2.0%,加糖量5.0%,乳酸菌添加量1.0%,发酵温度41℃、发酵时间24 h;饮料最佳调配方案为白砂糖2.5%,柠檬酸0.05%,不添加任何香辛料。

A new kind of vegetable juice beverage fermented by lactic acid bacteria was studied with carrots juice and waxgourd juice as raw materials by changing the fermentation temperature,amount of strain,as well as optimizing tastes.The experimental results showed that the optimum fermentation conditions were the ratio of waxgourd juice to carrot juice of 1：1,salt addition of 2%,sugar addition of 5%,lactic acid bacteria addition of 1%,fermentation temperature and time of 41℃ and 24 h.The best ingredient to get nice flavor was addition of 2.5% sucrose and 0.05% citric acid addition,without addition of any flavor material.