摘要
以鲜菇汁为原料,经乳酸发酵而制成鲜菇汁发酵饮料,通过对接种量、发酵时间、乳粉量、糖酸比进行试验,从而确定最佳工艺参数为:接种量3%,乳粉量5%,发酵时间3.75h,蔗糖12%,柠檬酸0.04%。
Fresh mushroom juice was used as raw materials in lactic acid bacteria fermentation research. The amount of culture powder, optimum time, proportion were determined：the amount of culture 3%,the amount of milk powder sucrose 12%,citric acid 0.04%. of sucrose and citri acid 5%,optimun time 3.75h,
出处
《食品研究与开发》
CAS
北大核心
2005年第4期107-108,112,共3页
Food Research and Development
