高活性乳酸菌发酵型番茄酱生产工艺研究

徐清萍; 王语迟; 纵伟; 赵光远

doi:10.3969/j.issn.2096-1553.2019.04.002

July 2019

Article Contents

XU Qingping, WANG Yuchi, ZONG Wei and et al. Study on the production process of high-activity lactic acid bacteria fermented tomato sauce[J]. Journal of Light Industry, 2019, 34(4): 8-14. doi: 10.3969/j.issn.2096-1553.2019.04.002

Citation: XU Qingping, WANG Yuchi, ZONG Wei and et al. Study on the production process of high-activity lactic acid bacteria fermented tomato sauce[J]. Journal of Light Industry, 2019, 34(4): 8-14. doi: 10.3969/j.issn.2096-1553.2019.04.002 shu

Study on the production process of high-activity lactic acid bacteria fermented tomato sauce

XU Qingping ^1,2 ,
WANG Yuchi ¹ ,
ZONG Wei ^1,2 ,
ZHAO Guangyuan ^1,2

1. School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. Collaborative Innovation Center of Food Production and Safety, He'nan Province, Zhengzhou 450001, China

Received Date: 2018-11-02

Abstract

The orthogonal experimental design method was used, the live bacteria count of lactic acid bacteria was taken as an indicator to investigate the effects of Streptococcus lactis inoculation amount, Lactobacillus acidophilus inoculation amount, jerusalem artichoke addition, sweetener addition, salt addition and fermentation temperature on the changes of live bacteria count in the production of lactic acid bacteria fermented tomato sauce. The production process of high-activity lactic acid bacteria fermented tomato sauce was optimized. The results showed that the combined fermentation of Streptococcus lactis and Lactobacillus acidophilus was beneficial to increase the live bacteria count of lactic acid bacteria in fermented tomato sauce. Appropriate addition of jerusalem artichoke was beneficial to the proliferation of lactic acid bacteria, and the use of sweeteners and salts had little effect on the proliferation of lactic acid bacteria; When the fermentation temperature was above 30℃, it was beneficial to the proliferation of lactic acid bacteria. The suitable production conditions for high-activity lactic acid bacteria fermented tomato sauce were Streptococcus lactis inoculation amount 1.0%~2.0%, Lactobacillus acidophilus inoculation amount 2.0%, jerusalem artichoke addition 15%~20%, fermentation temperature 30℃. The optimum storage period of the highly active lactic acid bacteria fermented tomato sauce (the live bacteria count of lactic acid bacteria kept at 10⁹ CFU/mL) prepared under these conditions was 30 days.
- fermented tomato sauce,
- lactic acid bacteria,
- viable bacteria count,
- production process
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Study on the production process of high-activity lactic acid bacteria fermented tomato sauce

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