作　　者： ; ;

机构地区： 仲恺农业工程学院轻工食品学院

出　　处： 《现代食品科技》 2009年第6期684-686,660,共4页

摘　　要： 研究是以全芹菜汁为主要原料,添加乳糖、白砂糖和稳定剂调配后,通过乳酸菌发酵制备了一种具有芹菜香气及乳酸发酵独特风味的饮料。研究确定芹菜乳酸发酵饮料最适的工艺参数和饮料配方。结果表明:m(芹菜):V(水)=1:1,乳糖添加量为0.3%,接种量为3%,发酵温度为39℃,发酵时间为5h,白砂糖添加量为3%,复合稳定剂为:黄原胶为0.01%、海藻酸钠为0.12%、PGA为0.20%,发酵后制品经90℃灭菌15min。所得产品既具有芹菜特有的清香,又具有酸甜可口,味道柔和等特点。 Preparation of a new celery beverage was suited via lactic acid fermentation. The optimum fermentation conditions were determined as follows： ratio of Celery to water 1：1, lactose dosage 0.3%, inoculums size 3%, fermentation temperature 39℃, and fermentation time 5h. After fermentation, the flavor and taste of the fermented celery juice were adjusted by adding 3% of sugar, 0.01% of xanthan gum, 0.12% of sodium alginate, and 0.20% of propylene glycol alginate. The fermented liquid was stedlized at 90℃ forl5min. The achieved beverage showed specila celery flavor and sour -sweet delicious taste.

关 键 词： 芹菜汁 乳酸发酵

领　　域： [轻工技术与工程] [轻工技术与工程]