作　　者： ; ; ;

机构地区： 河北经贸大学生物科学与工程学院

出　　处： 《中国酿造》 2008年第6X期82-85,共4页

摘　　要： 通过测定不同灭菌温度对番茄汁中VC含量的损失,确定了最佳灭菌条件为110℃灭菌5m in。并对3种不同酵母菌对番茄汁发酵饮料的风味进行了综合评价,葡萄酒酵母发酵番茄汁后,色、香、味最佳,由此选择葡萄酒酵母作为发酵菌种。通过正交试验确定了番茄汁发酵低醇饮料的最佳工艺参数为发酵温度22℃,接种量0.04%,料液糖度14%。同时研究了80%及100%番茄汁发酵后VC含量的变化。发酵后VC均有一定量的损耗,约为34%。 By measuring the content of VC of tomato juice in different sterilization temperature,the best sterilization condition was determined-110℃ for five minutes.And the tomato juice beverage flavor of three different yeast fermentation was comprehensive evaluated.the color,smell and taste of wine yeast fermentation tomato juice were the best,so it was selected as fermenting yeast strains.Through orthogonal experiment,the best low-alcohol beverage processing parameters were determined: fermentation temperature 22℃,inoculum volume 0.04%,sugar content 14%.At the same time,the VC content changes of the 80% and 100% tomato juice after fermentation were studied.After fermentation the amount of VC reduced about 34%.

关 键 词： 番茄汁 酵母菌 低醇饮料 工艺参数

领　　域： [轻工技术与工程] [轻工技术与工程]