| 芹菜汁乳酸发酵饮料的研究 |
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| 引用本文： | 胡志和,周绪田,阎雅丽. 芹菜汁乳酸发酵饮料的研究[J]. 食品科学, 2000, 21(7): 65-67 |
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| 作者姓名： | 胡志和 周绪田 阎雅丽 |
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| 作者单位： | 天津商学院食品工程系,300400 |
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| 摘 要： | 对芹菜汁乳酸发酵饮料的生产工艺进行了研究，确定了生产流程及主要工艺参数，通过对该工艺生产出的饮料，澄清透明、无沉淀、色泽为芹菜的浅绿色，酸甜适口，具有芹菜汁及乳酸发酵所产生的独特的香气。
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| 关 键 词： | 芹菜汁 保加利亚乳酸杆菌 乳酸发酵 饮料 风味 |
Study on Lactic Acid Fermentation of Celery Juice Beverage |
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| Hu Zhihe et al.. Study on Lactic Acid Fermentation of Celery Juice Beverage[J]. Food Science, 2000, 21(7): 65-67 |
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| Authors: | Hu Zhihe et al. |
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| Affiliation: | Hu Zhihe et al. |
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| Abstract: | Studied one processing method of lactic acid fermentation of celery juice beverage. In the experiment, we used celery and sugar as raw materials and utilized L. bulgaricus and St.thermophilus for fermentation. As a result of trials we found the technical process and main technical data to produce the beverage. The beverage was clear and transparent with no precipitation.The color of the beverage was light green as that of celery. Acidity and sweet ness of the beverage were pleasing and it also had some special fragrance produced by celery itself and lactic acid fermentation as well. |
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| Keywords: | Celery juice L. bulgaricus Streptococcus Lactic acid fermentation |
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