Abstract: The development of production technology of lactic acid bacteria beverage mixed with Longyan from Fuling District,Chongqing and other fruits and vegetables juiceswas studied.Methods: activation and domestication were conducted using the juices of longyan,carrot and tomato with high quality as raw material,using Bulgarian subsp of Delbrueckii and Streptococcus thermophilus as inoculation strains.The optimum formulation for the intermediate seed expanding liquid,fermentation and fermentation beverage taste stability was determined via four factors and three levels orthogonal experiment.Results : Bulgarian subsp of delbrueckii and Streptococcus thermophilus with 1∶ 1 ratio were used as inoculation strains.The best formula of seeds expanding fluid was as follows: the ratio of lonyan to carrot to tomato juice was 3∶ 6∶ 1,3% glucose,4% skim milk,2% inoculum.Fermentation liquid formula was as follow: ratio of longyan to carrot to tomato juice was 3.5∶ 5∶ 1.5.Fermentation was carried out at 37 ℃ for 24 h and inoculum volume was 4%.The optimum formula of fermented beverage of fermented liquor was as follows: 6% of sugar,0.04% of citric acid,0.1% of CMC-Na and 0.01% yellow former glue.
徐安书,田春美,刘炜. 龙眼混合果蔬汁乳酸菌饮料的生产工艺[J]. 食品与发酵工业, 2012, 38(06): 128-132.
Xu An-shu,Tian Chun-mei,Liu Wei. Research on Processing Technology of Mixed Fruit-vegetable Juice Lactobacillus Drink of Longan[J]. Food and Fermentation Industries, 2012, 38(06): 128-132.