| 乳酸菌谷物发酵食品——酸粥发酵工艺的研究 |
| |
| 引用本文： | 王志伟,陈忠军.乳酸菌谷物发酵食品——酸粥发酵工艺的研究[J].农产品加工．学刊,2010(2). |
| |
| 作者姓名： | 王志伟 陈忠军 |
| |
| 作者单位： | 内蒙古农业大学食品科学与工程学院; |
| |
| 基金项目： | 内蒙古自然科学基金项目(20080404MS0506) |
| |
| 摘 要： | 以糯米、糜米、小米、玉米碴为原料,利用从内蒙古地区传统自然发酵酸粥中分离鉴定、筛选出的性状优良的乳酸菌,人工接种发酵生产酸粥。通过对发酵时间、发酵温度、接种量的研究,确定发酵酸粥生产工艺的最佳参数。结果表明,以糯米、糜米、小米、玉米碴的混合谷物作为原料(混合比例1∶1∶1∶1),以干酪乳杆菌NSZL-1和鼠李糖乳杆菌NSZL-2为发酵剂(NSZL-1与NSZL-2的混合比例为2∶1),接种量为5×106cfu/g,发酵温度35℃,发酵时间30h,制得的酸粥酸度适口,谷香味突出,具有独特的风味。
|
| 关 键 词： | 酸粥 乳酸菌 谷物发酵 工艺参数 |
Research on Fermentation Technology of Lactobacillus Cereal Fermented Food-Aidic Gruel |
| |
| Wang Zhiwei,Chen Zhongjun.Research on Fermentation Technology of Lactobacillus Cereal Fermented Food-Aidic Gruel[J].Nongchanpin Jlagong.Xuekan,2010(2). |
| |
| Authors: | Wang Zhiwei Chen Zhongjun |
| |
| Institution: | Wang Zhiwei,Chen Zhongjun (College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot,010018,China) |
| |
| Abstract: | Research was carried on by using lactic acid bacteria strains being of characteristics of potential probiotic which were isolated and identified from naturally fermented acidic-gruel in Inner Mongolia,and using glutinous,rice monggol,millet and maize as raw materials to ferment. The fermentation time,fermentation temperature and inoculum size were studied. The aim of the research is to determine the optimized fermentation conditions. The results was showed as follows: using the raw material of glutinous ric... |
| |
| Keywords: | acidic-gruel cereals fermentation technological parameter |
| 本文献已被 CNKI 等数据库收录！ |
|
