食品科学 ›› 1998, Vol. 19 ›› Issue (9): 35-37.
• 食品科学 • 上一篇 下一篇
马汉军, 孔瑾, 潘润淑
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MA Han-Jun, KONG Jin, PAN Run-Shu
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摘要: 将乳酸菌接种于骨汁中制作骨汁发酵饮料。探讨了不同菌种接种量对发酵的影响以及发酵对骨汁腥味的去除作用,并通过正交试验法筛选出最佳产品配方。
关键词: 乳酸菌, 骨汁, 发酵饮料
Abstract: in this experiment, lactic acid bacteria was inoculated in bone soup to processing bone broth fermented drink. The influence on different inoculum size to fermenting speed and the removing effect of fermenting on smell of bone soup were discussed. Using orthogonal test method, the optimum formula was also screened.
Key words: Lactic acid bacteria Bone soup Fermentation drink
马汉军, 孔瑾, 潘润淑. 骨汁发酵饮料加工技术研究[J]. 食品科学, 1998, 19(9): 35-37.
MA Han-Jun, KONG Jin, PAN Run-Shu. [J]. FOOD SCIENCE, 1998, 19(9): 35-37.
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