| 发酵法生产蚕蛹—大米饮料的研究 |
| |
| 引用本文： | 吴国杰,张志旭.发酵法生产蚕蛹—大米饮料的研究[J].江西农业大学学报,1999,21(2):300-303. |
| |
| 作者姓名： | 吴国杰 张志旭 |
| |
| 作者单位： | 广东工业大学化学工程系 |
| |
| 摘 要： | 将蚕蛹与大米一起发酵，得到一种新型发酵饮料。适宜的发酵条件下：为发酵温度３４℃，发酵时间３０ｈ，接种量５％，并研究蚕蛹液添加对饮料营养价值和风味的影响，在大米发酵１２ｈ添加米重的２０％，蛋白质水解度为２０％的蚕蛹水解液可得到最佳效果。
|
| 关 键 词： | 蚕蛹 发酵法 饮料 |
Silkworm Chrysalis-Rice Beverage by Fermentation Process |
| |
| Wu GuojieLi BinaZhang ZixuQin Yan.Silkworm Chrysalis-Rice Beverage by Fermentation Process[J].Acta Agriculturae Universitis Jiangxiensis,1999,21(2):300-303. |
| |
| Authors: | Wu GuojieLi BinaZhang ZixuQin Yan |
| |
| Institution: | Wu Guojie1Li Bina1Zhang Zixu2Qin Yan2 |
| |
| Abstract: | The study is mainly about a beverage fermented from rice and silkworm chrysalis. The proper fermentation conditions are fermentation temperature 34 , fermentation time 30 h and 5% incolation. The addition of silkworm chrysalis affects the nutrition value and taste of the beverage. It is recommendable to add silkworm chrysalis with hydrolytic protein degree of 20% weighing 20% of that of rice 12 h after the fermentation of rice. |
| |
| Keywords: | silkworm chrysalis fermentation process beverage |
| 本文献已被 CNKI 维普 等数据库收录！ |
