乳酸菌发酵黄藤笋脯工艺的研究  

Research on the technology of lactic acid bacteria applied to fermenting Daemonorops margaritae shoots preserves

作　　者：刘晓蓉[1] 白伟芳[2] 

机构地区：[1]广东轻工职业技术学院食品系,广州510300 [2]华南农业大学食品学院,广州510642

出　　处：《中国调味品》2012年第1期35-38,共4页China Condiment

基　　金：广东轻工职业技术学院科研启动基金项目"藤笋贮藏保鲜技术的研究"(200717)

摘　　要：利用肠膜状明串珠菌(Lm)和植物乳杆菌YD28混合发酵黄藤笋,制成笋脯。通过单因素试验和正交试验,研究了菌种配比、接种量、发酵温度和发酵时间对黄藤笋脯品质的影响。结果表明:两菌以1∶1.5配比,采用4.0%的接种量,在31℃发酵26h,所得产品的风味、口感和色泽最佳。Daemonorops margaritae shoots preserves were fermented by mixed strains with Leuconostoc mesenterides （Lm） and Lactobacillus plantarum YD28. By single factor test and orthogonal test, the effects of four parameters on the quality of product were investigated, including strains ratio, inoculating scale, fermentation temperature and time. The optimum fermenting conditions were as follows. Lm to YD28 ratio 1： 1.5, inoculating scale 4.0%, at 31℃ for 26 h. In those processes, the product had good flavor, taste and color.

关 键 词：黄藤笋脯 发酵 乳酸菌 

分 类 号：TS201.1[轻工技术与工程—食品科学]