CAJ | 학술논문

　　以芡实为主要原料，保加利亚乳杆菌和嗜热链球菌混合菌种（1∶1）为发酵剂，经发酵芡实汁制备乳酸菌饮料。通过正交试验确定最优发酵工艺条件：发酵温度42℃，发酵时间36 h，发酵剂接种量5 g/100g，后发酵时间24 h。发酵结束后，在饮料中添加0.1 g/100g羧甲基纤维素钠（CMC）与0.1 g/100g黄原胶作为稳定剂。
　　이검실위주요원료，보가리아유간균화기열련구균혼합균충（1∶1）위발효제，경발효검실즙제비유산균음료。통과정교시험학정최우발효공예조건：발효온도42℃，발효시간36 h，발효제접충량5 g/100g，후발효시간24 h。발효결속후，재음료중첨가0.1 g/100g최갑기섬유소납（CMC）여0.1 g/100g황원효작위은정제。
Euryale ferox was used as main material, mixed strains of lactobacillus bulgaricus and Streptococcus ther-mophilus (1∶1) were used as starter, lactobacillus beverage containing Euryale ferox juice was prepared by fermen-tation. The optimum processing conditions were determined through orthogonal test, that is, fermentation temperature 42 ℃, fermentation time 36 h, inoculation amount of starter 5 g/100g, after fermentation time 24 h. Then 0.1 g/100g CMC and 0.1 g/100g xanthan gum were added to beverage as stabilizer after fermentation.