摘要
以荸荠汁为主要原料,采用保加利亚乳杆茵和嗜热链球茵按1∶2(浆水比)的比例进行乳酸发酵,通过单因素试验和正交试验,得到其最佳工艺参数:浆水比1∶2,接种量2.00%,发酵时间8h,发酵温度41℃。
The Lactobacillus Bulgaricus and streptococcus thermophilus(the thick water proportion is 1∶2)have been used to ferment the water chestnut fruit juice.The fermentation factors were optimized and the most suitable thick water proportion,inoeulum size,fermentation time and temperature were(1∶2),2.00%,8h,41℃.
出处
《黄冈师范学院学报》
2017年第3期37-41,共5页
Journal of Huanggang Normal University
关键词
荸荠汁
乳酸发酵
保加利亚乳杆菌
嗜热链球菌
juice of water chestnuts
lactic acid fcrmicntation
Lactobacillus Bulgaricus
streptococcus thcrmiophilus
