摘要
以甘薯为原料,利用植物乳杆菌为发酵剂,对甘薯乳酸发酵饮料的加工工艺进行研究。结果表明:最佳发酵工艺条件为5%或6%接种量,38℃发酵温度,25 h发酵时间;通过正交试验确定产品的最佳配方为8%蔗糖、0.001%或0.002%A-K糖、0.04%柠檬酸、0.015%异VC钠。
Taking sweet potato as main material,the technology of sweet potato beverage fermented by lactic acid bacteria was studied.The results showed that the optimum fermentation conditions are as follows： inoculum size 5 %or 6 %,temperature 38 ℃and time 25 h.By experiment of orthogonal the optimum formula was 8 % sucrose,0.001 % or 0.002 %A-k sugar,0.04 %citric acid and 0.015 % sodium erythorbate.
出处
《食品研究与开发》
CAS
北大核心
2010年第11期110-112,共3页
Food Research and Development
关键词
甘薯
乳酸发酵
植物乳杆菌
weet potato
Lactic fermentation
lactococcus plantarum lactobacillus
