期刊文献+

利用细胞固定化技术制备黑蒜乳酸发酵饮料的研究

Study on the Technology of Black Garlic Drink Fermented by Immobilized Lactobacillus
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摘要 研究结果表明细胞固定化乳酸菌发酵黑蒜复合汁饮料的工艺条件为:海藻酸钠溶液浓度为1.5%,胶珠的添加量为40mL海藻酸钠溶液/100mL黑蒜复合汁,培养温度为42℃,黑蒜复合汁发酵前pH值为5.5,发酵时间为24h。 Results showed that the optimum technology condition to ferment Black Garlic Drink by immobilized Lactobacillus is 1.5% sodium alginate concentration,40 mL sodium alginate solution/100 mL mixture of Black Garlic,pH=3 and 42℃ for 24h.
出处 《山东食品发酵》 2012年第4期3-8,共6页 Shandong Food Ferment
关键词 固定化 乳酸菌 发酵 黑蒜 Immobilization Lactobacillus Fermentation Black Garlic
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