复合乳酸菌发酵番茄汁菌种鉴定及发酵工艺优化

本文以加工番茄为原料,模拟工业生产工艺制备番茄汁,添加从酸奶中分离鉴定所得菌种,驯化制成复合发酵剂,研究优化发酵番茄汁的加工工艺.发酵菌种鉴定结果为植物乳杆菌和嗜热链球菌.采用单因素试验和正交试验,结合感官评价法优化获得了制备发酵番茄汁的最佳工艺:白砂糖添加量10%、发酵时间14 h、发酵剂添加量1‰、发酵温度37%,发酵终点PH值3.96.

Identification of Strains of Tomato Juice Fermented by Compound Lactic Acid Bacteria andOptimization of Fermentation Process

This paper uses tomato as raw material to prepare tomato juice by simulating industrial production process.The obtained bacteria are separated and identified by adding yoghurt,and the compound fermentation agent is domesticated to optimize tomato processing technology.The results of fermentation strain identification were:Lactobacillus plantarum and Streptococcus thermophilus.Using single-factor test and orthogonal test,combined with sensory evaluation method,the best process for preparing fermented tomato juice was obtained:10%white granulated sugar,14 h fermentation time,1‰fermentation agent addition,37%fermentation temperature,and fermentation end point.pH3.96.