Study On Processing Of The Active Lactobacillus Beverage From Tomato Egg Milk

In recent years, as people living standard rise and enhancement of health consciousness, active lactobacillus beverage in the world scope got rapid development. Active lactobacillus beverage, taste better, rich nutrition and easy to absorb, have various health care functions, welcome by consumer.In this paper, milk, eggs, tomatoes were studied as raw material, and in combination with lactic acid bacteria fermentation, making tomato egg milk active lactobacillus beverage, aims to develop a nutrition rich active lactobacillus beverage, increase the activity of lactic acid bacteria beverage type and material selection. Tomato egg milk active lactobacillus beverage against doing the following research:1 Through yeast fermentation deodorization processes, mix egg yolk and egg white, quality, add 5%, the concentration of 1×106cfu/ml of the yeast liquid,25℃ constant temperature fermentation 8 h,15 min 65 ℃ after sterilization, get no fishy egg-2 This paper studied the different proportion of lactic acid bacteria in milk and eggs fermentation results of fermented substrate, screened strains fermentation quality and structure were of good quality and good flavor ratio(Bulgaria lactobacillus: Thermophilic streptococcus:plant lactobacillus = 1:3:2) as the eggs of yoghurt starter cultures. Optimize the egg yogurt fermentation process conditions, to determine the optimum process parameters were:bacteria 8%,40 ℃ fermentation temperature, fermentation time 3h, cane sugar 4%, the fermentation conditions have been the eggs of yogurt good coagulability and flavors, no fishy smell, lactic acid bacteria number was 4.2×109cfu/ml.3 The first attempt to determine the content of acetaldehyde and diacetyl in eggs of yogurt, explore the proportion of the two kinds of important flavor substances change relations with egg flavor of yogurt. Experiments show that:the acetaldehyde and diacetyl content than listed as 3.10-3.94, the eggs of yogurt quality was beast.4 Through the deployment of experiment to get the best mixing parameters:the eggs of yogurt 30%, tomato juice 10%, water 60%, sugar 6%, product is pale yellow, slightly sweet, tomato frankincense flavor and aroma. Different stabilizers on the tomato egg milk was studied the effect on the stability of the active lactobacillus beverage, select the best level of composite stabilizer, sodium carboxymethyl cellulose 0.20%, guar gum 0.03%, xanthan gum 0.12%, in the pH=5.5 system the most stable and best quality products.5 The product storage at 4℃ refrigerator, sampling frequency for 3 days, test indicators are:centrifugal sedimentation rate, the viscosity, the number of lactic acid bacteria. Experiments show that the tomato egg milk active lactobacillus beverage can be stored at 4℃ condition for 15 days, lactic acid bacteria living bacterium number was 1.68×107cfu/mL.