| 乳酸发酵番薯脯的研究 |
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| 引用本文： | 雷德柱,麦维军,林晓燕,张毅,郑燕玲,王正洵,田长恩.乳酸发酵番薯脯的研究[J].广州大学学报(自然科学版),2002,1(3):25-28. |
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| 作者姓名： | 雷德柱 麦维军 林晓燕 张毅 郑燕玲 王正洵 田长恩 |
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| 作者单位： | 广州大学生物与化学工程学院,广东,广州,510405 |
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| 摘 要： | 介绍了以番薯为原料，经乳酸发酵后再制成果脯的方法，并对原材料、发酵材料、番薯脯和乳酸番薯脯的一些理化指标如酸、可溶性糖、维生素C、NO2^-及氨基酸含量作了测定和比较。结果表明，产品不但具有乳酸发酵的独特风味，而且具有丰富的营养和一定的保健作用。
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| 关 键 词： | 乳酸发酵 番薯脯 果脯 营养价值 生物生化指标 可溶性糖 维生素 氨基酸 |
| 文章编号： | 1671-4229(2002)03-0025-04 |
| 修稿时间： | 2002年1月5日 |
Study on Lactic Acid Fermentation Sweet-potato Preserves |
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| LEI De-zhu,MAI Wei-jun,LIN Xiao-yan,ZHANG Yi,ZHENG Yan-ling,WANG Zheng-xun,TIAN Chang-en.Study on Lactic Acid Fermentation Sweet-potato Preserves[J].Journal og Guangzhou University:Natural Science Edition,2002,1(3):25-28. |
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| Authors: | LEI De-zhu MAI Wei-jun LIN Xiao-yan ZHANG Yi ZHENG Yan-ling WANG Zheng-xun TIAN Chang-en |
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| Abstract: | In this paper, methods of making preserves of sweet potato through lactic acid fermentation were introduced. The contents of acid, soluble glucose, vitamin C, NO 2 - and amino acid in raw materials, fermentative materials, and preserves were detected. The results show that the preserves have not only plentiful nutrition, but also the unique flavor of lactic acid fermentation. It might be used as a kind of health_giving food. |
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| Keywords: | sweet potato preserves lactic acid fermentation |
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