Huang Gao-ming
Abstract
Tomato was fermented by Lactobacillus acidophilus to give an acetic acid fermented tomato beverage. By orthogonal experiments and organoleptic evaluation,the optimal technological parameters were determined as follows: inoculum 6%,fermentation temperature 37℃,cultivation time 12h,sugar 5%,mixed stabilizer 0.22%,and sterilization at 85℃ for 15min.
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Tomato was fermented by Lactobacillus acidophilus to give an acetic acid fermented tomato beverage. By orthogonal experiments and organoleptic evaluation,the optimal technological parameters were determined as follows: inoculum 6%,fermentation temperature 37℃,cultivation time 12h,sugar 5%,mixed stabilizer 0.22%,and sterilization at 85℃ for 15min.
Key concepts: Organoleptic, Fermentation, Food science, Sugar, Sterilization (economics), Lactobacillus acidophilus, Acetic acid, Stabilizer (aeronautics)