食品科学 ›› 2002, Vol. 23 ›› Issue (2): 89-91.
• 工艺技术 • 上一篇 下一篇
陈宇
出版日期:
发布日期:
CHEN Yu
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摘要: 我们用花椰菜开发出一种乳酸菌发酵饮料。选择出最佳的乳酸菌种,乳酸链球菌;最适的发酵温度,30℃;花椰菜汁含量50%;脱脂乳含量5%;白砂糖含量10%;初始pH值自然;发酵时间约36h。
关键词: 花椰菜, 乳酸, 饮料
Abstract: We developed a lactic acid by using ca uliflower in fermentation.We selec ted the optimumlactic acid bac-teria:microorganism,S.Lactis subsp.lactis,and other processing con ditions:fermentation temperature,30℃;cauliflower juice content,50%;skimmilkcontent,5%;white sugar content,10%;initial pH,not adjusted;fermenta-tiontime about 36hrs.
Key words: Cauliflower , Lactic acid , Beverage
陈宇. 花椰菜乳酸菌饮料的研制[J]. 食品科学, 2002, 23(2): 89-91.
CHEN Yu. Making Lactic Acid Beverage by Using Cauliflower[J]. FOOD SCIENCE, 2002, 23(2): 89-91.
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