| 绿豆乳乳酸菌发酵的研究 |
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| 引用本文： | 唐劲松,张璟晶,牛林. 绿豆乳乳酸菌发酵的研究[J]. 科技资讯, 2009, 0(33): 114-116 |
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| 作者姓名： | 唐劲松 张璟晶 牛林 |
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| 作者单位： | 江苏畜牧兽医职业技术学院食品科技系,江苏泰州,225300 |
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| 摘 要： | 本文对以保加利亚乳杆菌、嗜热链球菌为发酵剂,对豆乳进行乳酸发酵的条件进行了研究。结果表明,绿豆乳乳酸发酵的最佳条件为：菌种配比1∶1,接种量4%,发酵温度43℃,发酵时间12h时发酵效果最佳。
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| 关 键 词： | 绿豆乳 乳酸发酵 |
Study on Preparation of a Lactic Acid Fermented Mungbean milk Beverage |
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| TANG jin-song,ZHANG jing-jing,NIU lin. Study on Preparation of a Lactic Acid Fermented Mungbean milk Beverage[J]. Science & Technology Information, 2009, 0(33): 114-116 |
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| Authors: | TANG jin-song ZHANG jing-jing NIU lin |
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| Affiliation: | TANG jin-song ZHANG jJng-jing NIU lin (Department of Food Science and Technology,Jiangsu Animal Husbandry and Veterinary College;Taizhou 225300) |
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| Abstract: | Mungbean milk fermented by Lacbobacillus bulgaricus and Streptocccus thermophilusm was studied The result shows the optimum parameters are strain ratio of 1：1,4% of the amount of coverage,the fermentation temperature 43℃,fermentation time 12 h. |
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| Keywords: | mungbeans lactic fermentation |
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