| 椰子纳塔发酵条件研究 |
| |
| 引用本文： | 刘四新,李枚秋,方仲根.椰子纳塔发酵条件研究[J].食品与发酵工业,1999,25(1):36-39. |
| |
| 作者姓名： | 刘四新 李枚秋 方仲根 |
| |
| 作者单位： | 华南热带农业大学工学院食品科学与工程系，中国热带农业科学研究院食品研究所 |
| |
| 摘 要： | 研究了一株醋酸杆菌（Ａｃｅｔｏｂａｃｔｅｒｓｐ．）在椰子水培养液中发酵产生纳塔（ｎａｔａ）的适宜工艺条件：蔗糖７％，ＮＨ４Ｃｌ０．４％，ＫＨ２ＰＯ４０．２％，ＭｇＳＯ４０．０２％，ＣａＣｌ２０．０２％，ＦｅＳＯ４０．０００５％（Ｗ／Ｖ），酵母膏０．０５％，柠檬酸０．０２％，椰子水５０％～１００％（Ｖ／Ｖ），ｐＨ４．０，用大口容器盛装，３０℃静置培养１４～１８ｄ。在此条件下，于５００ｍｌ烧杯中发酵１６ｄ，最高可收获１８２ｇ重，３．３ｃｍ厚的纳塔，其外观和品质均符合纳塔食品的加工要求。
|
| 关 键 词： | 纳塔 发酵条件 细菌纤维素 |
Studies on the Conditions of Nata Fermentation in Coconut Water |
| |
| Liu Sixin,Li Meiqiu.Studies on the Conditions of Nata Fermentation in Coconut Water[J].Food and Fermentation Industries,1999,25(1):36-39. |
| |
| Authors: | Liu Sixin Li Meiqiu |
| |
| Abstract: | The optimum conditions of nata fermentation in coconut water by a strain of Acetobacter were studied.The strain could produce 3.3cm-thick nata weighting 182g in 500ml beaker when statically cultivated for 16 days under such conditions:cane sugar 7%, NH 4Cl 0.4%, KH 2PO 40.2%, MgSO 40.02%,CaCl 2 0.02%,FeSO 4 0.0005%(W/V), yeast extract 0.05%, citric acid 0.02%, coconut water 50%￣100%(V/V);temperature 30℃; pH4.0.The quality of nata produced as such is good for processing nata de coco. |
| |
| Keywords: | nata fermentation condition bacterial cellulose |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
