香芋乳酸发酵系列产品的研究

Study on a series of fermented taro products with lactic acid

以香芋为原料,以卡拉胶、柠檬酸钠等为辅料,添加1∶1的保加利亚乳杆菌与嗜热链球菌发酵,探讨乳酸菌发酵制备香芋饮料和香芋果冻的工艺条件。通过正交实验和追加实验确定其合适的发酵条件,得到产品口感良好、性质稳定、具有香芋的清香和乳酸发酵食品的独特风味。

Taro was used as raw material, the carrageenan, sodium citrate and others as the adjuncts. Lactobacillus bulgaricus and Streptococcus thermophilus with the proportion of 1:1 were added for fermentation. The process conditions of taro beverage and taro jelly fermented by lactic acid bacteria were developed and optimum fermentation conditions were set through orthogonal test and supplemental test. The product had perfect flavor, stable quality with natural aroma and the characteristic flavor of fermented food.