安徽农业科学2016，Vol.44Issue(14)：111-113,3.
牛蒡乳酸菌发酵饮料研究
Study on Fermented Beverages of Burdock Lactic Acid Bacteria
香花 1朱孔岳 2杜云建3
作者信息
- 1. 江苏省连云港市赣榆区市场监督管理局，江苏连云港222100
- 2. 江苏省连云港市质量技术检验监督所，江苏连云港 222100
- 3. 淮海工学院海洋学院，江苏连云港 222005
- 折叠
摘要
Abstract
Objective] To research and optimize the technology condition of fermented beverages of burdock lactic acid bacteria , and to provide references for the deep processing and utilization of burdock.[Method] With burdock as the raw material, burdock fermented beverages was pre-pared by the processes of peeling, slicing, color protecting, blanching, homogenate, enzymolysis, pump filtration, fermentation, blending, steri-lization and so on.Single factor test and orthogonal test were used to optimize the optimal condition for the fermented beverages .[Result]The optimal condition for the preparation of fermented beverages of burdock lactic acid bacteria was as follows : white granulated sugar and yogurt took up 8% and 15% of the burdock juice, respectively; the fermentation time was 8 h, and fermentation temperature was 45 ℃.[Conclusion] Un-der this condition, burdock fermented beverages is nutritious and delicious .关键词
牛蒡/乳酸菌发酵/饮料Key words
Burdock/Lactic acid bacteria/Beverage分类
轻工纺织引用本文复制引用
香花,朱孔岳,杜云建..牛蒡乳酸菌发酵饮料研究[J].安徽农业科学,2016,44(14):111-113,3.
