| 红枣乳酸菌饮料发酵特性的研究 |
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| 引用本文： | 黄高明,张建华.红枣乳酸菌饮料发酵特性的研究[J].农产品加工．学刊,2007(12):28-30,36. |
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| 作者姓名： | 黄高明 张建华 |
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| 作者单位： | 江苏食品职业技术学院,江苏,淮安,223003 |
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| 摘 要： | 研究乳酸菌在枣浆发酵中的生长特性,测定发酵后的pH值和活菌数,选出乳酸菌在枣浆发酵中的最佳培养条件。结果表明,在纯枣浆进行发酵前,需将菌种进行驯化,以便适应新的环境;菌种驯化最佳条件为:枣浆含量60%,发酵温度41℃,发酵时间6h,接种量6%。将驯化后的菌种和未驯化的菌种接入纯枣浆中,发现驯化菌种的产酸能力较强。
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| 关 键 词： | 红枣 乳酸菌 发酵特性 |
| 文章编号： | 1671-9646（2007）12-0028-03 |
| 收稿时间： | 2007-10-31 |
| 修稿时间： | 2007年10月31 |
Study on the Fermentation Characteristics of a Jujube Beverage Fermented by Lactobacillus |
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| Huang Gaoming,Zhang Jianhua.Study on the Fermentation Characteristics of a Jujube Beverage Fermented by Lactobacillus[J].Nongchanpin Jlagong.Xuekan,2007(12):28-30,36. |
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| Authors: | Huang Gaoming Zhang Jianhua |
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| Abstract: | This trial was conducted to study the growth characteristics of lactobacillus during the fermentation in jujube slurries by determining the pH and live bacteria counting,in order to select the best fermentation conditions of lactobacillus in jujube slurries. The results showed that:The lactobacillus need taming before fermentation in jujube slurries in order to adapt to the new environment,and the best taming conditions were jujube paste content of 60%,fermentation temperature of 41 ℃,fermentation time of 6 h and inoculum size of 6%. Moreover,tamed lactobacillus have been found stronger acid production capacity than un-tamed ones in pure jujube slurries. |
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| Keywords: | jujube lactobacillus fermentation characteristics |
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