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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1.9×1011CFU/mL,5 d内双歧杆菌活菌为5.5×107CFU/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。
Aim To study the process of co-fermentation of bifidus tomato vinegar with Bifidobacterium and Acetobacter by using tomato as the main raw material. Methods The optimum technology was screened by orthogonal test. Results The final acetic acid of Bifidum tomato vinegar was 27 g / L, the total bacteria of Bifidobacterium was 1.9 × 10 11 CFU / mL, and the live bacteria of Bifidobacterium was 5.5 × 107 CFU / mL within 5 days. Bifidus tomato vinegar brown, good gloss, ripe tomato flavor, sweet and sour entrance. Conclusion Bifidobacterium and Acetobacter can be symbiosis in tomato juice, this method is feasible to produce bifidus tomato vinegar.