FOOD SCIENCE ›› 2000, Vol. 21 ›› Issue (10): 41-43.

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Study on Lacto-bacteriaceae Fermentation Technoloay of Lotus Roots

 LI  Qing-Chun, HE  Zhi-Fei, XIAO  Xia, ZHANG  Sheng-Shu   

  • Online:2000-10-15 Published:2011-12-02

Abstract: In this paper the process technology of fermenting lotus roots by lacto-bacteriaceae was studied.It utilized lactobacteriaceae 102 and 201 to produce pinkness.The results showed that the change of color could be prevented by 0.5 to 1 percent citric acid solution in 15 to 20 minites.The lacto-bacteriaceae was 3 to 4 percent and the concentration of salt solution was 4 to 6 percent.The ferment time was 15 to 20min..Salting time was about 2 days and the ultimate pH reached 3.5.The results also showed that in lacto-bacteriaceae mixed fermantation,ifthe fermentation time was shorter.the sapor was better than that in natural fermentation.

Key words: Lacto-bacteriaceae Fermentation Technology exploration