作　　者： ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《日用化学品科学》 2019年第8期44-47,共4页

摘　　要： 采用植物乳杆菌和副干酪乳杆菌的复合菌种发酵凤梨果皮和油茶饼粕,优化发酵时间、发酵温度以及菌种接种量等条件,对得到的发酵液去油能力、泡沫高度及洗盘数进行测定,并考察了发酵液对果蔬农药残留的去除效果。由实验结果可知,当接种0.10%的植物乳杆菌和副干酪乳杆菌,30℃发酵3d,发酵液去油污能力最好,为42.16%;发酵液具有较好的泡沫性能,同时能够明显减少生菜、小白菜以及梨表面的农药残留。 The pine apple peel and oil-tea-cake were fermented by lactobacillus plantarum and lactobacillus casei.During this process,the fermentation time,fermentation temperature and amount of inoculation were optimized.The degreasing ability,foam height and the number of dishwash were determined for the fermentation broth.The effect of removal of pesticide residue on the surface of vegetables and fruits was also assessed.The results indicated that when the raw materials were fermented for 3 days at 30℃by 0.10%lactobacillus of lactobacillus plantarum and lactobacillus casei,the fermentation broth showed excellent foam property and had the best degreasing ability of 42.16%.At the same time,the fermentation broth can decrease the pesticide residue on the surface of lettuce,pakchoi and pear.

关 键 词： 洗涤剂 凤梨酵素 去除农残 去油能力 泡沫高度

领　　域： []