西红柿乳酸发酵饮料的工艺研究

Study on technology for lactic acid fermented tomato beverage

选用保加利亚乳杆菌 (LactobacillusBulgaria) +嗜热链球菌 (StreptococcusThermopiles) ( 1∶1)作为菌种 ,以西红柿为原料 ,利用乳酸菌发酵研制成一种新型乳酸发酵饮料。确定了种子的扩培条件 ,温度与发酵周期的关系 ;综合研究了接种量、温度、初始pH值等因素 ,确定了主要工艺参数 ;给出了工艺流程。通过该工艺生产出的饮料 ,具有西红柿汁及乳酸发酵具有的独特香气。

A new lactic acid fermented beverage was made from tomato by fermentation with Lactobacillus Bulgaria and Streptococcus Thermopiles (1:1). The optimum temperature and suitable time were determined in the experiment. Inoculation quantity, temperature, initial pH, etc. were studied to get the main technological parameters. The flow chart for the fermentation of tomato juice was obtained, with which a beverage with the unique fragrances of tomato juice and lactic acid fermentation was produced.