| 菠菜汁复合乳酸菌发酵饮料的研制 |
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| 引用本文： | 武运,杨海燕,傅力,田维娜.菠菜汁复合乳酸菌发酵饮料的研制[J].农产品加工．学刊,2007(12):25-27. |
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| 作者姓名： | 武运 杨海燕 傅力 田维娜 |
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| 作者单位： | 新疆农业大学食品科学学院,新疆,乌鲁木齐,830052 |
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| 摘 要： | 对菠菜汁乳酸发酵饮料的生产工艺进行了研究,确定了生产流程及主要工艺参数,生产出色泽纯正、风味优良、质地细腻的乳酸发酵菠菜汁。菠菜汁发酵的主要参数是:保加利亚乳杆菌与从酸马乳中初步分离得到的乳酸菌群及肠膜明串珠菌的比例为1∶1∶1,接种量为3%,番茄汁和水的比例为2∶1,发酵温度为41℃。
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| 关 键 词： | 菠菜汁 乳酸菌 发酵 |
| 文章编号： | 1671-9646（2007）12-0025-03 |
| 收稿时间： | 2007-10-11 |
| 修稿时间： | 2007年10月11 |
Studied of Lactic Acid Fermented Spinacia Oleracea Juice |
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| Wu Yun,Yang Haiyan,Fu Li,Tian Weina.Studied of Lactic Acid Fermented Spinacia Oleracea Juice[J].Nongchanpin Jlagong.Xuekan,2007(12):25-27. |
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| Authors: | Wu Yun Yang Haiyan Fu Li Tian Weina |
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| Abstract: | Studied one processing method of lactic acid fermentation of spinacia oleracea juice beverage. In the experiment,we used spinacia oleracea raw materials and lactic acid bacteria for fermentation. As a result of trials we found the technical process and main technical data to produce the beverage. With the culture solution as a fermenting agent,lactic acid fermented spinacia oleracea juice with pleasant color,fine taste and satisfied feels was obtained. The optimized conditions derived were:lactobacillus bulgaricus and lactic acid bacteria isolated by yogurt and leuconostosmseenteroides1∶1∶1,inoculation quantity 3%,spinacia oleracea juice and water 2∶1,temperature 41 ℃. |
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| Keywords: | spinacia oleracea juice lactic acid bacteria ferment |
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