| 板栗乳酸发酵饮料加工技术研究 |
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| 引用本文： | 杜双奎,唐兴芳,于修烛,李志西.板栗乳酸发酵饮料加工技术研究[J].西北农业学报,2005,14(5):135-138. |
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| 作者姓名： | 杜双奎 唐兴芳 于修烛 李志西 |
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| 作者单位： | 西北农林科技大学食品科学与工程学院,陕西,杨凌,712100 |
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| 摘 要： | 对板栗乳酸发酵饮料加工的发酵工艺参数进行研究.试验结果表明,发酵温度、发酵时间以及发酵基质配比对板栗乳酸发酵饮料的质量有影响.板栗乳酸发酵数学模型为y=79.557-3.846x3 2.205 x12 2.807x22 0.097 x32-0.315x1x3-0.396x2x3,优化发酵条件为板栗水解液∶牛奶比为1∶1,发酵温度为45℃,发酵时间4 h.
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| 关 键 词： | 板栗 乳酸发酵 饮料 发酵模型 |
| 文章编号： | 1004-1389(2005)05-0135-04 |
| 收稿时间： | 2005/4/26 0:00:00 |
| 修稿时间： | 2005年4月26日 |
Studies on Processing of the Lactic Acid Fermentation Beverage with the Hydrolyzed Chestnut Solution |
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| DU Shuang-kui,TANG Xing-fang,YU Xiu-zhu and LI Zhi-xi.Studies on Processing of the Lactic Acid Fermentation Beverage with the Hydrolyzed Chestnut Solution[J].Acta Agriculturae Boreali-occidentalis Sinica,2005,14(5):135-138. |
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| Authors: | DU Shuang-kui TANG Xing-fang YU Xiu-zhu and LI Zhi-xi |
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| Institution: | College of Food Science and Engineering, Northwest A & F University, Yangling Shaanxi 712100, China;College of Food Science and Engineering, Northwest A & F University, Yangling Shaanxi 712100, China;College of Food Science and Engineering, Northwest A & F University, Yangling Shaanxi 712100, China;College of Food Science and Engineering, Northwest A & F University, Yangling Shaanxi 712100, China |
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| Abstract: | The processing technology of the lactic acid fermentation beverage with the hydrolyzed chestnut solution was studied.The results showed that fermentation temperature,fermentation time and the ratio of fermentation material affected the quality of beverage.The fermentation model of lactic acid fermentation were:y=79.557-3.846x3+2.205x12+2.807x22+0.097x32-0.315x1x3-0.396x2x3.The optimal conditions of lactic acid fermentation were the ratio of the hydrolyzed chestnut solution to milk was 1:1,temperature at 45 C,time 4 h. |
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| Keywords: | Chestnut Lactic acid fermentation Beverage Fermentation model |
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