摘要
以金针菇为原料,用经驯化的嗜酸乳杆菌发酵制成乳酸发酵金针菇饮料。通过正交试验和感观评定,确定了最佳工艺参数:接种量6%,发酵温度37℃,培养时间12h,蔗糖5%,复合稳定剂0.22%,杀菌条件85℃,15min,苹果香精加入量为0.01‰。
Flammulina velutipes beverage was made by Lactobacillus acidophilus, which was given an fermented beverage by orthogonal experiments and organoleptic evaluation and Flammulina velutipes as material, the optimal technological parameters was determined as follow, inoculum 6%, fermentation temperature 37℃, cultivation time 12h, sugar 5%, mixed stabilizer 0. 22% ; sterilization at 85℃ for 15min and adding 0. 01‰ apple essence.
出处
《中国食用菌》
2007年第2期43-46,共4页
Edible Fungi of China
关键词
金针菇汁
嗜酸乳杆菌
乳酸发酵
Flammulina velutipes juice
Lactobacillus acidophilus
Lactic acid fermentation
