作　　者： ; ; ; ;

机构地区： 西北农林科技大学食品科学与工程学院

出　　处： 《中国食品学报》 2004年第2期43-47,共5页

摘　　要： 对甲鱼浸汁和甲鱼酶解液进行了发酵技术研究。结果表明,甲鱼浸汁和甲鱼酶解液均能被乳酸菌发酵产酸。甲鱼酶解液+8%蔗糖后发酵迅速,产酸量大。其最佳发酵条件为:嗜热链球菌∶保加利亚乳杆菌=2∶1,接种量3%,42℃发酵3.5h。甲鱼酶解液发酵后,其风味、色泽和透明度都发生显著变化。 The soft-shelled turtle extractSTEand the soft-shelled turtle enzymatic hydrolysateSTEHwere studied first using fermentation technique. The results showed that both STE and STEH could be fermented and produced acid by lactic acid bacteria. STEH adding 8% sucrose could be fermented rapidly and produced a large amount of lactic acid, its optimum condition was lactic acid bacteria S. thermophilus ∶ L. bulgaricus=2 ∶ 1, adding 3% starter, fermenting at 42℃ for 3.5h. After fermentation, the flavor, colour and transparency of STEH were improved greatly. And the principle of its improvement was probed.

关 键 词： 甲鱼浸汁 甲鱼酶解液 发酵技术 乳酸菌 甲鱼生物制品

领　　域： [轻工技术与工程] [轻工技术与工程]