摘要
以紫菜为原料 ,浸提出有效成分后 ,分别用赖氏乳酸菌、植物乳酸菌、产朊假丝酵母和干酵母发酵脱腥 ,制成营养丰富、口感良好的紫菜饮料。试验结果表明 ,浸提液最佳pH值为 3。
Tasty and nutritious laver beverage was prepared with laver as raw material thrpugh extraction, lactobacillus and yeast fermentation, and fishy-deflavour. The optimum pH value was 3.
出处
《山西农业科学》
2000年第4期77-80,共4页
Journal of Shanxi Agricultural Sciences
