摘要
探讨了不同乳酸菌在红薯基质中的产酸情况以及基质的酶解处理对产酸的影响 ,同时将发酵基质调糖后制成饮料以评价其品质。结果表明 ,在实验涉及的 5种乳酸菌中 ,干酪乳杆菌产酸量最高且能保持基质原来的颜色 ;基质的酶解处理未能提高产酸量 ;发酵基质调制的饮料在色、香、味及接受性等方面均较佳。
In this study, acid production in sweet potato medium incubated with various lactic acid bacteria as well as in enzyme treated sweet potato medium, and the quality of the fermented beverage prepared by incorparation sucrose into the fermented sweet potato media were investigated. The result revealed, among five lactic acid bacteria tested, Lactobacillus casei 1.006?2 produced the highest acid production and could protect sweet potato medium from browning reaction, and enzyme treatment of sweet potato medium could not affect acid production of Lactobacillus casei, and fermented sweet potato beverage possessed excellent colour, flavor and acceptability.
出处
《中国乳品工业》
CAS
北大核心
2000年第6期5-7,共3页
China Dairy Industry
关键词
红薯
乳酸发酵
饮料
sweet potato
lactic fermentation
beverage
