摘要
在菌种筛选的基础上,进一步对菜谷原料的处理工艺、发酵条件、风味口感以及产品质量稳定性等相关配套条件进行深入研究,优化并建立工艺技术成熟、品种花色多样和色、香、味俱佳的菜谷类乳酸发酵系列产品的生产工艺并具备指导产品的工业化生产的条件。
On the basis of the selection of bacterium, the thesis studied relevant related conditions such as the materials processing, the fermented condition, the flavor and the stability of product quality, optimized and established a system that maturational, species diversity and possessing nutrition and flavor technological for the fermented beverage of grain and vegetables by lactic acid bacteria, and will be guide the industrial production.
出处
《食品研究与开发》
CAS
北大核心
2009年第10期78-81,共4页
Food Research and Development
关键词
菜谷发酵饮料
生产工艺
配套条件
the fermented beverage of grain and vegetable
processing technology
correlative condition
