| 蜂蜜发酵酸奶底物构成研究 |
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| 引用本文： | 蒋凯亚,周先汉,刘娴,阮少钧,叶剑芝.蜂蜜发酵酸奶底物构成研究[J].农产品加工．学刊,2006(10):153-155,158. |
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| 作者姓名： | 蒋凯亚 周先汉 刘娴 阮少钧 叶剑芝 |
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| 作者单位： | 合肥工业大学,生物与食品工程学院,合肥,230009 |
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| 摘 要： | 蜂蜜经乳酸菌发酵后,含糖量降低,产生对人体有益的乳酸,而且其他营养成分能较好予以保留,可为扩大蜂蜜市场开辟一条新途径。主要从蜂蜜及乳粉的添加量、菌种接种比例和接种量等方面进行试验,研究发酵底物的构成。确定最佳配方为:蜂蜜8%,脱脂乳粉10%,接种比例(杆菌∶球菌)为1∶1,接种量为2%。
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| 关 键 词： | 蜂蜜 乳酸 发酵 |
| 文章编号： | 1671-9646（2006）10-0153-03 |
| 收稿时间： | 2006-08-21 |
| 修稿时间： | 2006年8月21日 |
Study on the Formation of Substrates of Honey Ferment Sour Milk |
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| Jiang Kaiya,Zhou Xianhan,Liu Xian,Ruan Shaojun,Ye Jianzhi.Study on the Formation of Substrates of Honey Ferment Sour Milk[J].Nongchanpin Jlagong.Xuekan,2006(10):153-155,158. |
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| Authors: | Jiang Kaiya Zhou Xianhan Liu Xian Ruan Shaojun Ye Jianzhi |
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| Abstract: | After being fermented by lactobacillus,the sugars of honey were decreased and changed into lactic acid which beneficial for people.And the other nutritional components of honey could be saved.Meanwhile,it was also a new path to enlarge the honey market.The article studied about the formation of substrates on honey dosage,milk powder dosage,the proportion of bacterium and the inoculation.We got the optimal conditions:the honey was 8%,the milk powder was 10%,the proportion of bacterium was 1∶1 and the inoculation was 2%? |
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| Keywords: | honey lactic acid fermentation |
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