包菜-黄豆复合发酵保健饮料的研制

Production of compound health beverage made from cabbage and soybean

以包菜和黄豆为主要原料,通过乳酸菌发酵研制出集包菜和黄豆营养于一体的新型发酵保健饮料。采用正交试验筛选出最佳发酵条件:豆浆与包菜汁最佳配比为1∶3,发酵时间24h,接种量8%,乳糖加入量1.25%。复合发酵保健饮料的最佳配方为100mL发酵饮料中加入8g蔗糖、0.25g果胶和0.5g CMC-Na时,饮料口感适中且营养丰富。

Using cabbage and soybean as main materials, a kind of compound health beverage from cabbage and soybean was produced by Lactobacillus fermentation. The optimum fermentation conditions were obtained by orthogonal experiments as follows： fermentation time 24h, inoculum 8% and lactose 1.25%. The optimal formula of compound health beverage was obtained by orthogonal experiments as follows： sugar 8g, pectin 0.25g and CMC-Na 0.Sg in 100ml fermented beverage. The product was nutritious and tastes good.