摘要
将嗜酸乳杆菌(L.acidophilus)、植物乳杆菌(L.plantarun)二种菌种以及二种菌种的混合接种于酸汤中作为优势菌和传统的自然发酵酸汤进行比较,分别对酸汤中亚硝酸盐的产生及变化、总酸的变化、维生素C等进行比较分析。结果表明:植物乳杆菌可以明显缩短酸汤的发酵时间,能有效控制亚硝酸盐的产生,酸汤的色、香、味明显较好;酸汤发酵过程中维生素C的含量逐渐减少,随着酸度的增加,Vc的稳定性增加,下降趋于缓和;接种嗜酸乳杆菌试验组中总酸变化明显,植物乳杆菌组变化相对缓和。
Comparison L. acidophilus and L. plantarum two kinds of plant species and two kinds of bacteria in the mixed vaccination as sour soup advantage of the natural and traditional fermentation sour soup. Respectively comparative and analysis sour soup nitrite and the formation Changes,Total acid changes, vitamin C and the aromatic material for. The results showed that： L. plantarum can significantly shorten the fermentation time and effectively control the formation of nitrite, it＇s color, smell and taste significantly better. Vitamin C in gradually reduced in sour soup＇s fermentation process with the increase in acidity, Vc increase the stability of a decrease of relaxation; L. acidophilus test group in total acid changes significantly, L, plantarun group changes relative ease.
出处
《中国调味品》
CAS
北大核心
2009年第5期43-46,共4页
China Condiment
基金
贵州省科技厅农业攻关资助项目(黔科合NY字20073022)
关键词
酸汤
乳酸菌
亚硝酸盐
总酸
维生素C
sour soup
Lactic acid bacteria
nitrite
Total acid
Vitamin C
