天津科技大学学报2016，Vol.31Issue(3)：20-24,5.DOI:10.13364/j.issn.1672-6510.20150029
植物乳杆菌发酵枸杞胡萝卜汁工艺的优化
Optimizing the Preparation Technics forLactobacillus plantarum-fermented Medlar-carrot Juice
摘要
Abstract
To establish the optimum technics forL.plantarum-fermented fruit-vegetable juice,the juice of medlar and car-rot was used in this research as the raw material andL.plantarumCGMCC8198,as the starter strain,and then single factor experiments and orthogonal experiments were performed.The optimum fermentation conditions were as follows:the radio of medlar juice to carrot juice was 3∶7,saccharose was 6%,,gelatin 0.03%,,carboxymethylcellulose sodium(CMC-Na)0.02%,,andL.plantarumCGMCC8198 with an inoculation amount of 5%,.The optimum fermentation was carried out at 30,℃ for 5,h and followed by mature treatment at 0~4,℃ for 20,h.The fermented fruit-vegetable juice was orangein color and homodispersed.It tastes sweet,sour and soft,and has the unique flavor of carrot and medlar.Using the plate pour-ing method,we found the living bacterium number was 7.1×107,mL-1 in the final product.In addition,the detection with the biosensor analyzer and the viscosimeter showed that the content of glucose is 0.098%.关键词
发酵果蔬汁/植物乳杆菌/发酵工艺/感观评价Key words
fermented fruit-vegetable juice/L.plantarum/fermentation technology/sensory evaluation分类
生物科学引用本文复制引用
安兴娟,张瑶,姬阿美,马翠萍,牛天鸣,罗学刚..植物乳杆菌发酵枸杞胡萝卜汁工艺的优化[J].天津科技大学学报,2016,31(3):20-24,5.基金项目
国家高技术研究发展计划(863计划)资助项目(2012AA022108)；天津科技大学大学生实验室创新基金资助项目(1404A301X) （863计划）
