摘要
采用L(9 34)正交设计法对酵母菌、乳酸菌复合发酵的树莓冬枣复合汁的菌种比例、复合汁配比、发酵时间和温度进行了研究,筛选出具有最佳风味产品的加工工艺参数。结果表明:酵母菌和乳酸菌按2∶3的比例接种,树莓汁∶冬枣汁=1∶1,发酵时间为36h,发酵温度为30℃、40℃的分段发酵最为理想。
The L9（3^4） orthogonal design was applied to the research on the optimal culture proportion, juice ratio, fermentation time and temperature for a specially-flavoured framberry-Dongzao compound juice fermented by yeast and LactobaciUus. The results showed that the optimal culture proportion was saccharomycete ： Lactobacillus = 2 ： 3, framberry juice to DongZao juice = 1 ： 1, fermentation time 36 h and fermentation temperature 30 or 40℃ in different fermentation stages.
出处
《饮料工业》
2007年第8期24-25,共2页
Beverage Industry
关键词
酵母
乳酸菌
发酵
树莓
冬枣
yeast
Lactobacillus
fermentation
framberry
Dongzao
作者简介
李玉，女，实验师，主要从事微生物和食品方向的研究。
