乳酸发酵番茄汁中间生产试验

将筛选出的保加利亚乳杆菌(L. bulgaricus)和嗜热链球菌(Str. thermophilus)应用于乳酸发酵番茄汁的中试生产中。先在20升发酵罐内进行了两批试验,确立了初步的生产工艺流程,然后在500升发酵罐进行了进一步试验,获得了成功,生产出的乳酸发酵番茄汁pH为4.0～4.3,乳酸含量0.7％左右,加蔗糖3％,不添加防腐剂、香精、色素等化学物质。保存半年后经检测,其理化及微生物学指标均符合国家规定标准。申试结果为工业规模生产奠定了基础。

Pilot Scale Study of Lactic Acid Fermented Tomato Juice

The mixed strains of L.bulgaricus and S. thermophilus were used in the study fermented tomato juice. The suitable fermentation temperature, time and basic flow diagram were selected after the experiments of two batchs in 20L ferme-ntor. Based on these results, lactic acid fermented tomato juice were produced in 500L fermentor (for three batchs) . In the final production, the pH value ranges from 4.0 to 4.3, and the content of lactic acid was about 0.7%. There is no preservative or any other additive in it. Both microbiological terms and chemical terms of the product conform to state hygienic standard. The research results can be further applied in the industry scale production of fermented tomato juice.