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胡萝卜发酵果蔬汁饮品发酵工艺研究

陈雪娇,钱永清,单胜艳,王春茹

(杭州娃哈哈科技有限公司研究院,浙江杭州310018)

摘要:以胡萝卜汁为发酵基料,主要研究菌种、原料、营养因子等对胡萝卜汁发酵风味的影响。通过考察口感、pH、固形物含量、活菌数等指标,找出了最佳发酵工艺。以植物乳杆菌LP115 为发酵菌株,以胡萝卜汁为原料,添加0.05%柠檬酸钠、5%苹果汁和1%乳清粉,发酵体系胡萝卜浓缩汁的初始固形物含量Brix 调整至16%,37℃下发酵15h。

关键词:胡萝卜汁;饮料;发酵;工艺

Study on the Fermentation Technology of Fermented Carrot Juice beverages

CHEN Xue-jiao,QIAN Yong-qing,SHAN Sheng-yan,WANG Chun-ru

(Institute of Research and Development,Hangzhou Wahaha Technology Co. Ltd.,Hangzhou 310018,China)

Abstract: In this paper,carrot juice was fermented.The fermented tastes of carrot juice was analyzed by changinginfluencing factors,as the kind of bacteria,raw materials,nutritional factors,and inoculation methods. By examiningthe tastes,pH,Brix,viable bacteria number and other indicators to identify the best fermentation process. Resultsshowed that the optimum fermentation conditions were Lactobacillus LP115 as fermentation strain,carrot juice as rawmaterial,sodium citrate addition of 0.05%,apple juice addition of 5%,WPC addition of 1%,initial Brix adjusted to16%,fermentation temperature and time of 37℃ and 15h.

Key words: carrot juice;beverage;fermentation;technology

(2016年第19卷第4期)

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