复合果蔬汁发酵饮料研制

Study on Mixing Fruit-vegetable Juice Beverage Fementation

以38种水果蔬菜为原料,添加乳酸菌、酵母菌和醋酸菌,经过中温长时间发酵,生产出香气浓郁,口感酸甜爽口的发酵饮料。主要研究了果蔬原料的选择和处理,发酵菌种和发酵温度、时间的选择。

38 species of fruit and vegetables are used as raw material. After low temperature fermentation for a long time with lactic acid bacteria, yeast and acetic acid bacteria, fermented beverage that smells sweet and tastes sour and refreshing is produced. This study mainly studies the choice of fruit and vegetable as raw materials, the fermentation strains and fermentation temperature and time.