作　　者： ; ;

机构地区： 仲恺农业技术学院轻工食品学院

出　　处： 《现代食品科技》 2007年第12期59-62,82,共5页

摘　　要： 筛选保加利亚乳杆菌和嗜热链球菌,经过驯化,选用冬瓜汁为原料进行发酵制备冬瓜汁乳酸发酵饮料。确定了冬瓜乳酸发酵的工艺条件,即乳糖添加量1.0%,接种量5%,发酵温度39℃,发酵时间24h。白砂糖为甜味剂,添加量为7%,发酵后制品的杀菌温度90℃,杀菌时间15min。 In the current studies, we produced a white gourd lactic acid bacteria drink using the screened and acclimatized bacteria （Lactobacillius Bulgaricus and Streptoccus Thermophilus）. The fermentation conditions were optimized and the most suitable lactose content, inoculum size, fermentation temperature and time were 1%, 5 %, 39℃ and 24 h, respectively. In addition, 7% of white sugar was added as sweetener. The sterilization temperature and time for the fermentation broth were 90℃ and 15 min, respectively.

关 键 词： 冬瓜汁 乳酸发酵 工艺

领　　域： [轻工技术与工程] [轻工技术与工程]