双歧番茄醋的实验研究
Experimental study on producing tomato vinegar by Bifidobacterium
王春耀 1张德纯 1张名均 1李金玲 1刘明方1
作者信息
- 1. 重庆医科大学分子医学与肿瘤研究中心;病原生物学教研室,重庆,400016
- 折叠
摘要
目的 以番茄为主要原料,对双歧杆菌和醋酸杆菌共同发酵研制双歧番茄醋的工艺进行研究.方法 通过正交试验筛选最适工艺.结果 双歧番茄醋的最终醋酸度为27 g/L,含双歧杆菌总菌为1.9×1011 CFU/mL,5 d内双歧杆菌活菌为5.5×107 CFU/mL.双歧番茄醋棕黄色,光泽度好,有成熟番茄香味,入口酸甜适中.结论 双歧杆菌与醋酸杆菌在可以番茄汁中共生,此方法制备双歧番茄醋可行.
Abstract
Objective To use tomato as main material,and study the fermentation process of tomato vinegar by Bifidobacterium and Acetobacter pasteurianus.Method The optimal process was selected by Orthogonal test.Result The final acidlty of Bifidobacterium vinegar was 27 g/L; The total count of Bifidobacterium was 1.9 × 1011 CFU/mL; Viable count of Bifidobacterium was 5.5 × 107 CFU/mL in five days.The product had a brown color and good gloss, with smell of ripe tomato and moderate taste.Conclusion Bifidobacterium and Acetobacter pasteurianus can survive together in tomato juice and it is feasible to use them to produce Bifidobacterium tomato vinegar.
关键词
番茄醋/双歧杆菌/正交试验Key words
Tomatoes vinegar/Bifidobacteriun/Orthogonal test引用本文复制引用
出版年
2011
NETL
NSTL
维普
万方数据