摘要
本研究对保加利亚乳杆菌和嗜热链球菌混合发酵的复合蔬菜浆采用真空冷冻干燥,制成固体饮料。考察了培养温度和培养时间对菌体细胞冻干存活率的影响,并对冻干产品与真空干燥、微波干燥、烘箱干燥的产品做了比较。结果表明冻干产品从色泽、状态、组织结构、营养素保存率等各方面均优于其它方式干燥的产品。
The mixed vegetable pulp fermented by Lactobacillus bulgqricus and Streptococcus thermophilus was processed intosolid vegetable by lyophilizaton. The paper studied the effect of culture temperature and time on the freeze-drying productsurvival rate of lactic acid bacteria. Compared with other drying pattern , the product quality of lyophilizatio was better.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第8期123-130,共8页
Food Science
