| 莲子乳酸菌发酵工艺 |
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| 引用本文： | 郑宝东,郑金贵.莲子乳酸菌发酵工艺[J].福建农林大学学报(自然科学版),2004,33(2):254-257. |
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| 作者姓名： | 郑宝东 郑金贵 |
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| 作者单位： | 1. 福建农林大学食品科技研究所
2. 福建农林大学农产品品质研究所,福建,福州,350002 |
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| 基金项目： | 福建省教育厅资助项目(JB03156). |
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| 摘 要： | 研究了莲子乳酸菌的发酵工艺及发酵过程中酸度,还原糖、氨基态氮含量,以及乳酸菌数的变化.结果表明:乳酸菌在最适发酵温度(42.5℃)下,采用蔗糖6%、脱脂乳粉2.0%、莲子6%、CMC-Na0.20%的配方,经过9h发酵,可以获得最佳风味;在发酵过程中,随着乳酸菌数的增加,发酵液的酸度以及氨基态氮含量明显提高,还原糖含量明显降低.
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| 关 键 词： | 莲子 乳酸菌 发酵工艺 |
| 文章编号： | 1006-7817(2004)02-0254-04 |
| 修稿时间： | 2003年4月4日 |
Lactobacillus zymotechnics of lotus seed |
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| ZHENG Bao-dong,ZHENG Jin-gui.Lactobacillus zymotechnics of lotus seed[J].Journal of Fujian Agricultural and Forestry University,2004,33(2):254-257. |
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| Authors: | ZHENG Bao-dong ZHENG Jin-gui |
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| Institution: | ZHENG Bao-dong~1,ZHENG Jin-gui~2 |
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| Abstract: | The zymotechnics of lotus yogurt and the changes of acidity, reducing sugar, amino acid, lactobacillus number in fermentation process were studied. The result showed the best favour could be obtained by fermenting for 9 h with the ingredient of 6% sucrose+2.0% skimmed milk+6% lotus seed+0.20% CMC-Na under the conditions of 42.5 ℃; the acidity and the content of amino acids increased, while the content of inducing sugar obviously decreased with the decrease of lactobacillus number in the process. |
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| Keywords: | lotus seed lactobacillus zymotechnics |
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