发酵雷竹笋的研究  

Studies on the fermented bamboo shoots

作　　者：顾青[1] 励建荣[1] 顾振宇[1] 江美都[1] 

机构地区：[1]杭州商学院生物工程系,杭州310035

出　　处：《食品工业科技》2002年第2期54-56,共3页Science and Technology of Food Industry

基　　金：浙江省重点科技计划资助项目(001102077)

摘　　要：以新鲜雷竹笋为原料,采用植物性乳杆菌和酵母菌共同发酵制得发酵笋制品。探讨了发酵时间、接种量、蔗糖添加量、菌种比各因素对发酵的影响,经正交实验确定了最优发酵条件,即发酵时间为5d,蔗糖添加量为5%,接种量为5%,植物性乳杆菌与酵母菌的菌种比为3∶1。该制品香味浓郁,酸甜适宜,是一种新型的发酵蔬菜食品。Fresh bamboo(Phyllostachys praecox f.preveynalis)shoots were fermented by two strains of lactobacillus and yeast.The optimum fermentation conditions were obtained throug h orthog onal test:the ratio of lactobacillus to yeast 3∶1,5%total inoculum concentration,5%cane sug er and5days fermentation.The fermented bamboo shoot is abundant in aroma and ag reedible in flavor.It is a new type of fermented veg etable.

关 键 词：植物性乳杆菌 酵母菌 雷竹笋 发酵优化 发酵蔬菜食品 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]