食品与机械2009，Vol.25Issue(4)：131-133,3.
绞股蓝对小曲质量的影响研究
Study on the effects of gynostemma pentaphyllum(thunb) mak on xiao koji quality
李新社 1陆步诗 2何红梅3
作者信息
- 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
- 折叠
摘要
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.关键词
绞股蓝/小曲/糖化力/液化力/发酵力Key words
Gynostemma pentaphyllum(thund)mak/Xiao koji/Saceharifying power/Liquefying power/Fermenting power分类
轻工纺织引用本文复制引用
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):131-133,3.
