| 乳酸发酵胡萝卜脯的研究 |
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| 引用本文： | 林晓燕,麦维军,张毅,周伯春,王正询,田长恩. 乳酸发酵胡萝卜脯的研究[J]. 食品科技, 2002, 0(1): 26-28 |
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| 作者姓名： | 林晓燕 麦维军 张毅 周伯春 王正询 田长恩 |
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| 作者单位： | 广州大学生物与化学工程学院,510405 |
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| 摘 要： | 介绍了以胡萝卜为原料,经乳酸发酵后再制成果脯的方法。并对原材料、发酵材料、乳酸胡萝卜脯的一些理化指标如酸、可溶性糖、VC、NO2-及氨基酸含量作了测定和比较,结果表明,产品不但具有乳酸发酵的独特风味,而且具有丰富的营养和一定的保健作用。
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| 关 键 词： | 胡萝卜 乳酸发酵 果脯 |
| 文章编号： | 1005-9989(2002)01-0026-03 |
| 修稿时间： | 2001-06-18 |
Study on Lactic Acid Fermentation Carrot-Preserves |
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| LIN Xiao yan MAI Wei jun ZHANG Yi ZHOU Bo chun WANG Zheng xun TIAN Chang en. Study on Lactic Acid Fermentation Carrot-Preserves[J]. Food Science and Technology, 2002, 0(1): 26-28 |
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| Authors: | LIN Xiao yan MAI Wei jun ZHANG Yi ZHOU Bo chun WANG Zheng xun TIAN Chang en |
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| Abstract: | In this paper, methods to made preserves of carrot through lactic acid fermentation were introduced. The contents of acid, soluble glucose, vitamin C, and amino acid in raw materials, fermentative materials, and preserves were detected. The results show that the preserves have not only plentiful nutrition, but also the unique flavor of lactic acid fermentation, and might be used as a kind of health giving food. |
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| Keywords: | Carrot Preserves Lactic acid fermentation |
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