发酵番茄汁饮料的制备工艺研究

Preparation Process of Fermented Tomato Juice Beverage

本文研究了保加利亚乳杆菌和嗜热链球菌1:1作为发酵菌种,发酵制备番茄汁饮料。在发酵过程中,通过进行正交实验,确定了番茄汁发酵的最佳工艺条件为:白砂糖添加量14.5%、发酵时间18h、发酵温度37℃、接菌量为5.5%。所得发酵番茄汁饮料产品在不添加增稠剂、稳定剂和柠檬酸的前提下,即可保证状态均匀稳定,口感酸甜柔和,具有番茄特有的香气和发酵香味。

In this paper, 1：1 Lactobacillus bulgaricus and Streptococcus thermophilus were used as fermentative strains to prepare tomato juice beverage. In the fermentation process, the orthogonal experiment was carried out to determine the optimum conditions of the fermentation of tomato juice： 14.5% of white sugar, 18h of fermentation time, 37益 of fermentation and 5.5% of inoculation. The obtained fermented tomato juice beverage product can uniformly and stably maintaine its quality without adding thickener, stabilizer and citric acid, and has sweet and sour taste, and has unique aroma and fermentation flavor of tomato.