黄瓜、胡萝卜发酵果蔬汁的工艺研究

Study on technology of fermented fruit-vegetable juice of cucumber and carrot

以黄瓜、胡萝卜为原料,用乳酸链球菌、干酪乳杆菌、4号酵母为发酵菌种,采用4因素3水平正交试验,确定了发酵果蔬汁的最佳制作工艺。其最佳工艺参数为:乳酸链球菌:干酪乳杆菌:酵母菌=1:2:3、接种量5%、发酵温度30℃、发酵时间6h、冷藏温度4℃、冷藏时间20h。该果蔬汁最佳配方为:蔗糖6%、明胶0.03%、耐酸性CMC-Na0.02%、抗坏血酸3mg/1000g。

The mixture of cucumber and carrot juices was fermented with Streptococcus lactis, Lactobacillus casei and Yeast No.4 to give fermented fruit-vegetable juice, the optimum technology for which was determined by 4-factor, 3-level orthogonal experiments. The optimal technological parameters included Streptococcus lactis ： Lactobacillus casei ： Yeast No.4 = 1：2 ： 3, inoculum 5%, fermentation time 6 h, fermentation temperature 30~C, refrigeration temperature 4℃ and refrigeration time 20 h; and the optimum formula was sucrose 6%, gelatin 0.03%, CMC-Na 0.02% and VC 3mg/1000g.