摘要
选择了适合发酵的南瓜品种进行研究,所用菌种为植物乳杆菌。产品形式为澄清型南瓜乳酸发酵汁,发酵原汁经过离心澄清后进行口感调配,具有酸甜适口、风味独特的特性。
The fermented beverage of pumpkin was produced by Lactobacillus planturum. The final product was clear after centrifugal clarification and had a good and special flavor.
出处
《中国酿造》
CAS
北大核心
2009年第11期165-167,共3页
China Brewing
关键词
南瓜
乳酸发酵
植物乳杆菌
pumpkin
lactic acid fermentation
Lactobacillus planturum.
