| 海带发酵饮料加工工艺的研究 |
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| 引用本文： | 秦杰,周焕霞,张微,文连奎.海带发酵饮料加工工艺的研究[J].农产品加工．学刊,2010(4):42-44. |
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| 作者姓名： | 秦杰 周焕霞 张微 文连奎 |
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| 作者单位： | 吉林农业大学,食品工程学院,吉林,长春,130118 |
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| 摘 要： | 以海带为主要原料,经乳酸发酵,再经调配、杀菌、灌装等工艺得到海带发酵饮料。试验表明,海带发酵的最佳条件为:乳酸菌接种量为6%,发酵温度为39℃,发酵时间为12h;海带发酵饮料的最佳配方为:海带发酵原汁50%、柠檬酸0.08%、白砂糖2%。
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| 关 键 词： | 海带 发酵饮料 加工工艺 |
Study on the Processing Technology of Laminaria Japonica Fermentation Drink |
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| Qin Jie,Zhou Huanxia,Zhang Wei,Wen Liankui.Study on the Processing Technology of Laminaria Japonica Fermentation Drink[J].Nongchanpin Jlagong.Xuekan,2010(4):42-44. |
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| Authors: | Qin Jie Zhou Huanxia Zhang Wei Wen Liankui |
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| Institution: | College of Food Engineering/a>;Jilin Agricultural University/a>;Changchun/a>;Jilin 130118/a>;China |
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| Abstract: | Laminaria Japonica fermentation drink was produced from Laminaria Japonica as the raw material by lactic acid fermentation,formulation,sterilization and filling. The results indicated that the optimum lactic acid fermentation conditions were as follows:lactic acid bacteria 6%,fermentation temperature 39 ℃,and fermentation time 12 h;And the optimal formula of laminaria japonica fermentation drink was natural kelp fermented juice 50%,citric acid 0.08% and sugar 2%. |
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| Keywords: | laminaria japonica fermentation drink processingtechnology |
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