Title: Study on Optimum Conditions for Fermentation of Carrot Juice by Lactic Acid Bacteria
Abstract: In order to obtain optimum conditions for fermentation of carrot juice by lactic acid bacteria,the influences of different condition combinations on sensory evaluation value of fermented carrot juice were studied using central composite design.Regressive model for the correlation between ratio of components and sensory evaluation value was established.The results suggested that the most excellent conditions for the fermentation of carrot juice were carrot juice 26.8%,cane sugar 6.4%,the addition of starter culture 2.9%,the proportion of strains 1.26∶1,and fermentation temperature 28 ℃.
Publication Year: 2008
Publication Date: 2008-01-01
Language: en
Type: article
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