作　　者： ; ;

机构地区： 西南农业大学食品科学学院

出　　处： 《食品科学》 2000年第10期41-43,共3页

摘　　要： 以莲藕为原料，以102和201乳酸纯种培养物为菌种对莲藕进行乳酸菌发酵从而探讨出乳酸菌发酵莲藕的加工工艺。实验表明，工艺过程中选择0．5％～1％的柠檬酸溶液护色15～20min，接种3％～4％的菌种水；盐水浓度4％～6％，在15～20min，发酵两天左右，pH可达3．5。实验还表明，乳酸菌多种菌种混合发酵与自然发酵相比，发酵时间大大减少，风味有所改善。 In this paper the process technology of fermenting lotus roots by lacto-bacteriaceae was studied.It utilized lactobacteriaceae 102 and 201 to produce pinkness.The results showed that the change of color could be prevented by 0.5 to 1 percent citric acid solution in 15 to 20 minites.The lacto-bacteriaceae was 3 to 4 percent and the concentration of salt solution was 4 to 6 percent.The ferment time was 15 to 20min..Salting time was about 2 days and the ultimate pH reached 3.5.The results also showed that in lacto-bacteriaceae mixed fermantation,ifthe fermentation time was shorter.the sapor was better than that in natural fermentation.

关 键 词： 乳酸菌 莲藕 工艺参数 菌种 发酵方式

领　　域： [轻工技术与工程] [轻工技术与工程]