| 赤豆双歧杆菌发酵饮料生产工艺的探讨 |
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| 引用本文： | 李凤林,张丽丽,刘波. 赤豆双歧杆菌发酵饮料生产工艺的探讨[J]. 现代食品科技, 2005, 21(2): 94-96 |
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| 作者姓名： | 李凤林 张丽丽 刘波 |
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| 作者单位： | 吉林农业科技学院生物工程系,吉林,吉林市,132109;吉林农业科技学院生物工程系,吉林,吉林市,132109;吉林农业科技学院生物工程系,吉林,吉林市,132109 |
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| 摘 要： | 本文以赤豆为主要原料，经液化、糖化后进行调配，然后接种双歧杆菌发酵，然后再与嗜热链球菌、保加利亚乳杆菌进行混合发酵，调配后获得较高品质的产品。通过正交试验等实验方法进行优化，确定出最佳配方和工艺条件。
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| 关 键 词： | 双歧杆菌 赤豆 糖化 发酵 |
| 文章编号： | 1007-2764(2005)02-0094-034 |
| 修稿时间： | 2005-03-22 |
Research of Vigna angularis Drinks Fermented by Bifidobacteria |
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| Li Feng-lin,Zhang Li-li,Liu Bo. Research of Vigna angularis Drinks Fermented by Bifidobacteria[J]. Modern Food Science & Technology, 2005, 21(2): 94-96 |
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| Authors: | Li Feng-lin Zhang Li-li Liu Bo |
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| Abstract: | In the article, Vigna angularis are used as main materials. After liquefaction and saccharifying. They are mixed and fermented by Bifidobacteria. And then the materials are fermented by S .thermophilus and L.bulgaricus so products of high quality can be obtained. Many ways of experiments are tried, for example orthogonal experiment, in order to determine the best formulation and craft condition. |
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| Keywords: | Bifidobacteria Vigna angularis Saccharifying Ferment |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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