| 香芋乳酸发酵系列产品的研究 |
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| 引用本文： | 刘晔,刘庆军,刘晓芳. 香芋乳酸发酵系列产品的研究[J]. 中国酿造, 2004, 0(8): 31-32,37 |
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| 作者姓名： | 刘晔 刘庆军 刘晓芳 |
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| 作者单位： | 1. 山东轻工业学院食品与生物工程学院,济南,250014
2. 山东商业职业技术学院,济南,250013 |
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| 摘 要： | 以香芋为原料，以卡拉胶、柠檬酸钠等为辅料，添加1：1的保加利亚乳杆菌与嗜热链球菌发酵，探讨乳酸菌发酵制备香芋饮料和香芋果冻的工艺条件。通过正交实验和追加实验确定其合适的发酵条件，得到产品口感良好、性质稳定、具有香芋的清香和乳酸发酵食品的独特风味。
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| 关 键 词： | 香芋 保加利亚乳杆菌 嗜热链球菌 乳酸发酵 |
| 文章编号： | 0254-5071(2004)08-0031-02 |
Study on a series of fermented taro products with lactic acid |
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| LIU Ye ,LIU Qing-jun ,LIU Xiao-fang. Study on a series of fermented taro products with lactic acid[J]. China Brewing, 2004, 0(8): 31-32,37 |
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| Authors: | LIU Ye LIU Qing-jun LIU Xiao-fang |
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| Affiliation: | LIU Ye 1,LIU Qing-jun 1,LIU Xiao-fang 2 |
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| Abstract: | Taro was used as raw material, the carrageenan, sodium citrate and others as the adjuncts. Lactobacillus bulgaricus and Streptococcus thermophilus with the proportion of 1:1 were added for fermentation. The process conditions of taro beverage and taro jelly fermented by lactic acid bacteria were developed and optimum fermentation conditions were set through orthogonal test and supplemental test. The product had perfect flavor, stable quality with natural aroma and the characteristic flavor of fermented food. |
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