食品与发酵工业2012，Vol.38Issue(1)：109-111,3.
副干酪乳杆菌在绿豆淀粉生产中的应用
Study on the Application of Lactobacillus paracasei in the Producing of Mung Bean Starch
摘要
Abstract
In order to solve the problem of the traditional sour liquid producing methods in the extraction ratio and quality,the experiment uses the fermented liquid of lactobacillus paracasei which is separated from the sour liquid of Sweet Potato,to replace the traditional sour liquid to separate mung bean starch.Through orthogonal test,we find out that the major factors that influence the effect of Lactobacillus paracasei are pH,temperature,proportion of solid and liquid in the defibrination and the volume of the fermented liquid.The sequence of the primary and secondary factors is the proportion of solid and liquid during the defibrination,temperature,the volume of the fermented liquid and pH.And the optimum parameters are that the volume of the fermented liquid is 33 %,pH is 7.5,the temperature is 60℃ and the proportion of solid and liquid in the defibrination is 1∶ 3.关键词
副干酪乳杆菌/绿豆淀粉/絮凝Key words
Lactobacillus paracasei/mung bean starch/flocculation分类
轻工纺织引用本文复制引用
李新华,金圣,张荔力..副干酪乳杆菌在绿豆淀粉生产中的应用[J].食品与发酵工业,2012,38(1):109-111,3.基金项目
国家自然科学基金面上项目资助 （）
