| 乳酸发酵鲜菇汁技术研究 |
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| 引用本文： | 李刚,王树宁,葛晓虹,王渊,焦驼文. 乳酸发酵鲜菇汁技术研究[J]. 食品研究与开发, 2005, 26(4): 107-108,112 |
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| 作者姓名： | 李刚 王树宁 葛晓虹 王渊 焦驼文 |
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| 作者单位： | 河南科技学院,食品学院,新乡,453003 |
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| 摘 要： | 以鲜菇汁为原料，经乳酸发酵而制成鲜菇汁发酵饮料，通过对接种量、发酵时间、乳粉量、糖酸比进行试验．从而确定最佳工艺参数为：接种量3％，乳粉量5％，发酵时间3．75h，蔗糖12％，柠檬酸0．04％。
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| 关 键 词： | 乳酸发酵鲜菇汁 发酵饮料 乳酸菌 生产原料 生产工艺 |
| 收稿时间： | 2005-05-12 |
| 修稿时间： | 2005-05-12 |
STUDY ON THE LACTIC ACID BACTERIA FERMENTATION OF FRESH MUSHROOM JUICE |
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| LI Gang,WANG Shuning,Ge Xiaohong,WANG Yuan,JIAO Tuowen. STUDY ON THE LACTIC ACID BACTERIA FERMENTATION OF FRESH MUSHROOM JUICE[J]. Food Research and Developent, 2005, 26(4): 107-108,112 |
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| Authors: | LI Gang WANG Shuning Ge Xiaohong WANG Yuan JIAO Tuowen |
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| Abstract: | Fresh mushroom juice was used as raw materials in lactic acid bacteria fermentation research. The amount of culture milk powder,optimum time,proportion of sucrose and citri acid were determined:the amount of culture 3%,the amount of milk powder 5%,optimun time 3.75h, sucrose 12%,citric acid 0.04%. |
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| Keywords: | lactic acid bacteria fermentation fresh mushroom juice |
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