作　　者： ; ; ; ; ;

机构地区： 肇庆学院化学化工学院

出　　处： 《食品工程》 2013年第2期23-25,33,共4页

摘　　要： 以芡实为主要原料,保加利亚乳杆菌和嗜热链球菌混合菌种(1∶1)为发酵剂,经发酵芡实汁制备乳酸菌饮料。通过正交试验确定最优发酵工艺条件:发酵温度42℃,发酵时间36 h,发酵剂接种量5 g/100g,后发酵时间24 h。发酵结束后,在饮料中添加0.1 g/100g羧甲基纤维素钠(CMC)与0.1 g/100g黄原胶作为稳定剂。 Euryale ferox was used as main material, mixed strains of lactobacillus bulgaricus and Streptococcus ther-mophilus （1∶1） were used as starter, lactobacillus beverage containing Euryale ferox juice was prepared by fermen-tation. The optimum processing conditions were determined through orthogonal test, that is, fermentation temperature 42 ℃, fermentation time 36 h, inoculation amount of starter 5 g/100g, after fermentation time 24 h. Then 0.1 g/100g CMC and 0.1 g/100g xanthan gum were added to beverage as stabilizer after fermentation.

关 键 词： 芡实 乳酸菌饮料 发酵

领　　域： [轻工技术与工程] [轻工技术与工程]