| 万寿菊鲜花乳酸菌发酵技术研究 |
| |
| 引用本文： | 吴兴壮,张华,王小鹤,张晓黎,鲁明.万寿菊鲜花乳酸菌发酵技术研究[J].农业科技与装备,2011(11):30-31,34. |
| |
| 作者姓名： | 吴兴壮 张华 王小鹤 张晓黎 鲁明 |
| |
| 作者单位： | 辽宁省农业科学院食品与加工研究所,沈阳,110161 |
| |
| 摘 要： | 筛选适于万寿菊鲜花发酵的优良乳酸菌菌种和高效复合乳酸菌发酵剂，研究发酵剂接种量、发酵温度和时间对万寿菊发酵效果的影响。确定发酵最佳工艺技术参数为：发酵剂接种量为鲜花质量的0．2％，发酵温度为20-40℃，发酵时间为15-20d。经本工艺发酵后的万寿菊颜色艳丽，无腐烂变质，发酵液澄清，较目前加工企业发酵效果明显提高。
|
| 关 键 词： | 乳酸菌发酵 万寿菊 鲜花 |
Research on the Lactic Acid Bacteria Fermentation Technology from Marigold Flowers |
| |
| Abstract: | Excellent lactic acid bacteria strains and efficient and compound starter cultures were screened which are suitable for the fermentation of marigold flowers. The effect of lactic acid bacteria inoculation quantity, fermentation temperature and time on the fer-mentation of marigold flowers was determined in the experiment. The determined optimum technical parameters for marigold flowers fer- mentation is as follows： inoculated quantity flowers; 0.2% of heavy fermentation temperature is 20 to 40 ~C; fermentation time for 15 to 20 d. The fermentation result shows that the fermented marigold looks gorgeous and colorful, there is no decay or rot occurred, and the fermentation liquid is clean and clear, which indicates that the fermentation effect is desirable and ideal compared with the current pro-cessing method used in most enterprises. |
| |
| Keywords: | lactic acid bacteria fermentation marigold flowers |
| 本文献已被 万方数据 等数据库收录！ |
|
