徐州工程学院学报（自然科学版）2016，Vol.31Issue(4)：37-43,7.
鼠李糖乳杆菌发酵制备低糖黑蒜脯的工艺研究
Preparation of Low-sugar Black Garlic Fruit Using Lactobacillus rhamnosus
摘要
Abstract
The preparation of low-sugar black garlic fruit using Lactobacillusrhamnosus was optimized by the technology of single factor test and Box-Behnken test in the paper.The results show that the opti-mal parameters for preparing low-sugar black garlic fruit using Lactobacillusrhamnosus were fermentation time 5.9 h,sugar soaking time 30.9 min and sugar soaking temperature of 34.8 ℃.Under the optimum conditions,the sensory score reached the maximum value 96.2.The preparation of low-sugar black garlic fruit using Lactobacillus rhamnosus is a good processing technology.It not only preserved the nutritional components of black garlic,but also increased the health care function of lactic acid to the human body.关键词
鼠李糖乳杆菌/发酵/低糖/黑蒜/果脯Key words
Lactobacillus rhamnosus/fermentation/low-sugar/black garlic/preserved fruit分类
轻工纺织引用本文复制引用
李超..鼠李糖乳杆菌发酵制备低糖黑蒜脯的工艺研究[J].徐州工程学院学报（自然科学版）,2016,31(4):37-43,7.基金项目
国家星火计划项目(2014GA690101,2014GA90103) （2014GA690101,2014GA90103）
国家科技富民强县专项行动计划项目(BN2012102) （BN2012102）
徐州市科技计划项目(KC15N0019) （KC15N0019）
徐州工程学院青年项目(XKY2014321) （XKY2014321）
