| 雷笋乳酸菌饮料的加工工艺研究 |
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| 引用本文： | 曹小敏,陆胜民.雷笋乳酸菌饮料的加工工艺研究[J].江西农业学报,2005,17(3):51-54. |
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| 作者姓名： | 曹小敏 陆胜民 |
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| 作者单位： | [1]四川农业大学食品系,四川雅安625000 [2]浙江万里学院宁波市农产品加工重点实验室,浙江宁波315100 |
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| 摘 要： | 以雷竹笋为原料,采用保加利亚乳杆菌和嗜热链球菌混合发酵制备雷笋乳酸菌饮料。通过正交试验,确定最佳发酵条件为:2%的砂糖添加量,40%的雷笋浓度,1∶1的菌种比(L.b/S.t),3%的接种量。0.5%的黄原胶对产品的稳定效果较好。
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| 关 键 词： | 雷笋 发酵 饮料 稳定性 加工工艺 |
| 文章编号： | 1001-8581（2005）03-0051-04 |
| 收稿时间： | 2005-03-31 |
| 修稿时间： | 2005年3月31日 |
Study on Processing Technology of Bamboo Shoot Drink through Fermentation of Lactobacilli |
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| CAO Xiao - min, LU Sheng - min.Study on Processing Technology of Bamboo Shoot Drink through Fermentation of Lactobacilli[J].Acta Agriculturae Jiangxi,2005,17(3):51-54. |
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| Authors: | CAO Xiao - min LU Sheng - min |
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| Abstract: | Through using lactobacilli (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) to ferment bamboo shoot (Phyllostachys praecox f. prevelnalis), a bamboo shoot drink was processed. The results of orthogonal test indicated that the optimum fermentation conditions were as follows:2% granulated sugar, 40% bamboo shoot juice, 3% lactobacilli (L. bulgaricus/S.thermophilus=1∶1). The drink inoculated with 0.5% xanthan gum had a better stability. |
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| Keywords: | Bamboo shoot Fermentation Drink Stability Processing technology |
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