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| 绞股蓝对小曲质量的影响研究 | |
| 引用本文： | 李新社,陆步诗,何红梅. 绞股蓝对小曲质量的影响研究[J]. 食品与机械, 2009, 25(4) |
| 作者姓名： | 李新社 陆步诗 何红梅 |
| 作者单位： | 1. 邵阳学院生物与化学工程系,湖南,邵阳,422004 2. 邵阳学院城市建设系,湖南,邵阳,422000 3. 长沙市蔬菜食品质量安全检测中心,湖南,长沙,410001 |
| 摘 要： | 研究不同添加量的绞股蓝对小曲中的微生物种类和数量、糖化力、液化力及发酵力的影响.结果表明,在一定范围内添加绞股蓝对小曲质量具有良好的促进作用,其合理添加量为12%,制成的小曲糖化力、液化力及发酵力分别为483 mg/(g·h)、7.91 g/(g·h)、68.5%. |
| 关 键 词： | 绞股蓝 小曲 糖化力 液化力 发酵力 |
Study on the effects of gynostemma pentaphyllum(thunb) mak on xiao koji quality |
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| LI Xin-she,LU Bu-shi,HE Hong-mei. Study on the effects of gynostemma pentaphyllum(thunb) mak on xiao koji quality[J]. Food and Machinery, 2009, 25(4) | |
| Authors: | LI Xin-she LU Bu-shi HE Hong-mei |
| Abstract: | Effects of different additive amount of gynostemma pentaphyllum(thund)mak on Xiao koji qutity was studied. The additive of gynostemma pentaphyllum(thund) mak can promote the quality of Xiao Koji at some extent. The best additive amount of gynostemma pentaphyllum (thund) mak is 12%. Its saecharifying power,liquefying power,fermenting power were 483 mg/(g·h)、7.91g/(g·h)、68.2% respectively. |
| Keywords: | Gynostemma pentaphyllum(thund)mak Xiao koji Saceharifying power Liquefying power Fermenting power |
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