摘要
介绍了以柿子汁为原料制备乳酸菌发酵饮料的工艺流程,并对原材料和发酵产品的一些营养指标进行了测量。实验表明,乳酸菌发酵的最佳条件是发酵温度30℃、接种量6%、菌种AS1.1482∶6038=2∶1。产品既保留了部分柿子汁的原有风味,又具有乳酸发酵形成的特殊风味,营养价值较高,有一定的保健作用。
Methods to prepare persimmon juice through lactic acid fermentation were introduced in this paper. The content of acid, reduce sugar, fat and vitamin C in raw material and production were detected. The result show that favorite temperature for fermentation was 30℃ while the mixture of AS1.1482 and 6038 was inoculated at 6% volume in a portion of 2∶1. The production has not only plenty of nutrition, but also the unique flavor of lactic acid fermentation, and might be used as a kind of health-giving drink.
出处
《食品科技》
CAS
北大核心
2004年第4期70-72,75,共4页
Food Science and Technology
关键词
乳酸菌
发酵
柿汁
lactic acid bacteria
fermentation
persimmon juice
