CAJ | 학술논문

　　以角叉菜、西红柿为原料，与益生菌的种子液混合后进行发酵，添加多种配料调配成益生菌型保健饮料。分析角叉菜内矿物质元素含量，利用廉价豆粕生产微生态调节剂。通过正交实验确定发酵条件，并且优化选定出产品最佳配方为：角叉菜提取液20%，西红柿汁70%，蔗糖6%，酸味剂0.07%～0.09%，天然色素，香料，蜂蜜等适量。
　　이각차채、서홍시위원료，여익생균적충자액혼합후진행발효，첨가다충배료조배성익생균형보건음료。분석각차채내광물질원소함량，이용렴개두박생산미생태조절제。통과정교실험학정발효조건，병차우화선정출산품최가배방위：각차채제취액20%，서홍시즙70%，자당6%，산미제0.07%～0.09%，천연색소，향료，봉밀등괄량。
In order to carrageenan as raw material , tomatoes for the materials , and the seed liquid mixing and fermentation, adding various component deployment of a probiotic health beverage. Analysis of mineral elements content in carrageenan, using cheap meal production microecological regulator. Through the orthogonal experiment to determine the fermentation condition and optimize the product selected out the best formula:carrageenan extract 20%, tomato juice 70%, sugar 6%, sour agent from 0.07%to 0.09%, natural pigments, spices, honey right amount.