Effects of Lactic Fermentation on Fried Lotus Root Chips

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (9): 154-157.

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Effects of Lactic Fermentation on Fried Lotus Root Chips

LI Jie, WANG Qing-Zhang, TAN Zheng-Lin, LI Wei

1.College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;2.Hubei University of Economics,Wuhan 430205,China

Online:2007-09-15 Published:2011-11-22

Abstract

Abstract: Effects of lactic fermentation on fried lotus root chips were studied.According to the results,lactic fermentation can reduce reductive sugar in fresh lotus root.Fresh lotus root with high content of reductive sugar(>0.4%)can adopt the optimum color after 6 h fermentation.With low content of reductive sugar(<0.4%),lactic fermentation cannot ameliorate the color greatly,but can improve the comprehensive quality of fried lotus root chips.

Key words: fried lotus root chips, lactic fermentation, reductive sugar, color, general quality

LI Jie, WANG Qing-Zhang, TAN Zheng-Lin, LI Wei. Effects of Lactic Fermentation on Fried Lotus Root Chips[J]. FOOD SCIENCE, 2007, 28(9): 154-157 https://doi.org/

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Effects of Lactic Fermentation on Fried Lotus Root Chips

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