直投式乳酸菌发酵复合果蔬汁饮料的工艺研究

Production Technology of Compound Juice with DVC Lactic Acid Bacteria

以胡萝卜、南瓜、木瓜、菠萝为原料,选用直投式乳酸菌作为发酵菌进行液体酿造复合果蔬汁饮料,确定最佳加工工艺参数为胡萝卜、南瓜、木瓜和菠萝的配比4∶3∶1∶2,果蔬汁添加量60%,接种量0.2%,发酵温度38℃,发酵时间22 h,黄原胶0.02%,CMC6 0.02%。

Compoun juice of carrots, pumpkins, papaya and pineapple is produced by liquid fermentation, and using DVS lactic acid bacteria as strain. The results show that the optimum fermentation technology of compound juice are as follows the best ratio of carrots, pumpkins, papaya, pineapple is 4 ： 3 ： 1 ： 2, juice conten 60%, inoculated quantity 0.2%, the fermentation temperature of 38℃, the fermentation time of 22 hours, stabilizer xanthan gum 0.02%, CMC6 0.02%.