孫立梅; 金艷梅
吉林農(nóng)業(yè)科技學(xué)院; 吉林農(nóng)業(yè)科技學(xué)院 吉林長(zhǎng)春132101; 吉林長(zhǎng)春132101

【中文摘要】 以金針菇為原料,用經(jīng)馴化的嗜酸乳桿菌發(fā)酵制成乳酸發(fā)酵金針菇飲料。通過正交試驗(yàn)和感觀評(píng)定,確定了最佳工藝參數(shù):接種量6%,發(fā)酵溫度37℃,培養(yǎng)時(shí)間12h,蔗糖5%,復(fù)合穩(wěn)定劑0.22%,殺菌條件85℃,15min,蘋果香精加入量為0.01‰。

【英文摘要】 Flammulina velutipes beverage was made by Lactobacillus acidophilus,which was given an fermented beverage by orthogonal experiments and organoleptic evaluation and Flammulina velutipes as material, the optimal technological parameters was determined as follow:inoculum 6%, fermentation temperature 37℃,cultivation time 12h, sugar 5%, mixed stabilizer 0.22%;sterilization at 85℃ for 15min and adding 0.01‰ apple essence .

【中文關(guān)鍵詞】 金針菇汁; 嗜酸乳桿菌; 乳酸發(fā)酵
【英文關(guān)鍵詞】 Flammulina velutipes juice; Lactobacillus acidophilus; Lactic acid fermentation

【文獻(xiàn)出處】 中國食用菌,Edible Fungi of China,編輯部郵箱,2007年02期 【DOI】CNKI:SUN:ZSYJ.0.2007-02-018