| 胡萝卜汁双歧杆菌发酵饮料的研制 |
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| 引用本文： | 杜小兵,张篪,郑海涛. 胡萝卜汁双歧杆菌发酵饮料的研制[J]. 食品与发酵工业, 2004, 30(7): 143-147 |
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| 作者姓名： | 杜小兵 张篪 郑海涛 |
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| 作者单位： | 1. 西南农业大学食品学院,重庆,400716
2. 中国农业大学食品学院,北京,100094 |
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| 摘 要： | 在添加 5 %脱脂牛乳和 4%～ 5 %蔗糖的胡萝卜汁中接种 5× 1 0 6 /mL的长双歧杆菌 (Bifi dobacteriumlongum) ,发酵 1 0～ 1 4h后或终点pH达到 4 2左右时 ,可获得总菌数在 1 0 9/mL数量级、色泽鲜艳、口感良好、风味上佳的双歧杆菌胡萝卜汁发酵饮料制品。产品低温贮运的保质期为1周左右。
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| 关 键 词： | 双歧杆菌 胡萝卜汁 发酵 |
| 修稿时间： | 2004-03-09 |
Manufacture of Fermented Carrot Juice with Bifidobacterium |
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| Du Xiaobing Zhang Chi Zheng Haitao. Manufacture of Fermented Carrot Juice with Bifidobacterium[J]. Food and Fermentation Industries, 2004, 30(7): 143-147 |
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| Authors: | Du Xiaobing Zhang Chi Zheng Haitao |
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| Affiliation: | Du Xiaobing 1 Zhang Chi 2 Zheng Haitao 2 1 |
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| Abstract: | The fermentation condition of Bifidobacterium on carrot juice was studied When supplemented with 5% of defatted milk and 4%～6% of sucrose and inoculated 5×10 6 cell/mL of Bifidobacterium longum, bifidobacterium fermented carrot juice was obtained after 10 to 14 hours at 37℃ or when the terminor pH reached around 4 2, which contained 10 9 cell/mL of active bifidobacterium and had fresh color and suitable flavor An available storage period at low temperature was about one week for the survival of Bifidobacterium |
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| Keywords: | Bifidobacterium longum carrot juice fermentation |
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