梅茄汁乳酸菌饮料的研制

Research of Blended Fermented Greengage and Tomato Juice Drink

摘要:

以青梅、番茄为原料，添加有益健康的菊粉，进行复合乳酸菌发酵，采用4因素3水平正交试验，并通过综合平衡法修正，确定试验最佳工艺为：青梅汁和番茄汁配比2.5:1，果汁总含量40%，菊粉5%，蔗糖7%，CMC-Na 0.1%，乳酸菌接种量5%，保加利亚乳杆菌：嗜热链球菌:植物性乳杆菌=1:1:3，45 ℃发酵6 h，4 ℃冷藏20 h。产品呈明黄，色彩鲜艳，口感酸甜爽口，无明显分层沉淀，具有青梅及发酵制品特有的香味。

Abstract:

With greengage and tomato as the main raw materials, a new drink was prepared by adding healthful inulin and then fermentation with compound lactic acid bacteria. The best formula is determined by orthogonal experiment of 4 factor 3 level, and integrated balance method. The optimum process conditions were: the ratio of greengage juice to tomato juice 2.5:1, 40% juice, 5% inulin, 7% sugar, 0.1% CMC-Na, 5% citric acid bacteria, Lactobacillus bulgaricus(Lb)-Streptococcus thermophilus(St)-Lactobacillus plantarum(Lp) ratio 1:1:3, fermentation temperature 45 ℃, fermentation time 6 h, refrigerated storage temperature and time of 4 ℃ and 20 h. The color of the product was bright yellow and clear with sweet and sour and refreshing taste. It had no obvious hierarchical precipitation but had distinctive flavor of greengage and fermentation products.