黑龙江农业科学Issue(9)：104-106,3.DOI:10.11942/j.issn1002-2767.2016.09.0104
麦芽汁乳酸发酵工艺研究
Study on the Fermentation Technology of Malt Juice by Lactic Acid Bacteria
摘要
Abstract
The malt juice was fermented by the lacbobacillus bulgaricus in order to make a new type of malt bev‐erage .taking the sensory score as the index ,the fermentation process was researched by the single‐factor exper‐iment and orthogonal experiment .The results showed that the optimal malt juice fermentation conditions were as follows :inoculation amount was 6% ,fermentation temperature was 40 ℃ and fermentation time was 48 h . And in these condition ,the beverage was golden yellow and clear ,which had natural malt smell .关键词
麦芽汁/乳酸菌/发酵Key words
malt juice/lactobacillus/fermentation分类
轻工纺织引用本文复制引用
李世燕,王赢,牛广财,朱丹,陈岩,布扬帆..麦芽汁乳酸发酵工艺研究[J].黑龙江农业科学,2016,(9):104-106,3.基金项目
黑龙江省大庆市指导性科技计划项目 （）
