| 发酵型豆腐柴叶汁胶冻加工工艺的研究 |
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| 引用本文： | 王世强,杨莹. 发酵型豆腐柴叶汁胶冻加工工艺的研究[J]. 中国林副特产, 2008, 0(1): 26-27 |
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| 作者姓名： | 王世强 杨莹 |
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| 作者单位： | 黄山学院生命与环境科学学院,安徽,黄山,245041 |
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| 基金项目： | 黄山学院校科研和教改项目 |
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| 摘 要： | 采用乳酸菌发酵糖产酸，使豆腐柴叶汁形成一种胶冻食品，试验结果表明：豆腐柴叶汁浓度为鲜叶比水（g／v）1：6；发酵剂菌龄在24h；接种量为5％，发酵时间8～12h；蔗糖添加量为8％形成的叶汁胶冻，胶凝强度适中，酸甜可口。添加适量的还原奶和Ca^2＋能显著提高胶冻的胶凝强度，缩短发酵时间。
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| 关 键 词： | 豆腐柴 乳酸发酵 叶汁胶冻 |
| 收稿时间： | 2007-05-25 |
| 修稿时间： | 2007-05-25 |
A Study on Process of Broth Jelly Made from Fermentable Premna microphylla Turcz |
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| Wang Shiqiang,Yang Ying. A Study on Process of Broth Jelly Made from Fermentable Premna microphylla Turcz[J]. Forest By-product and Speciality in China, 2008, 0(1): 26-27 |
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| Authors: | Wang Shiqiang Yang Ying |
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| Affiliation: | ( Life and Environment Acodemy of Sciences, Huangshan University, Huangshan, Anhui, 245021) |
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| Abstract: | Lactobacillus can be used to ferment sugar to lactic acid, which can make a kind of broth jelly from leaf extract of Premna microphylla Turcz. The experiment result indicates： when the broth jelly of leaf extract is made under below conditions： concentration of leaf extract of fresh leaves to water is 1 ： 6 ; fermenting cell ages 24 hours; inoculums size 5%; fermenting time lasts for 8-12 hours and recruitment of sugar reaches 8%, the concreting intensity is just moderate and taste of the jelly is the best. And by adding a certain amount of remade milk and Ca^2＋ , the concreting intensity can be apparently increased and fermenting time can be shortened. |
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| Keywords: | Premna Microphylla Turez fermentation of lactic acid broth jelly of leaf extract |
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