乳酸菌发酵山药饮料的研究  

Study on the Chinese Yam Beverage Fermented by Lactic Acid Bacteria

作　　者：檀子贞[1] 王红育[1] 吴雅静[1] 李轻舟[1] 刘萍[1] 张东送[1] 

机构地区：[1]海军后勤学院,天津300450

出　　处：《食品科技》2001年第1期54-55,共2页Food Science and Technology

摘　　要：探讨了不同乳酸菌在山药基质中的产酸情况以及最佳发酵时间，同时将发酵基质调糖后制成饮料以评价其品质。结果表明，在实验涉及的五种乳酸菌中，干酪乳杆菌产酸量最高且能保持基质原来的颜色，乳酸菌在山药基质中的最佳发酵时间为 20h，以发酵基质调制之饮料在色、香、味及接受性等各方面均较佳。In this study,the acid production and the optimum time for fermentation of various lactic acid bacteria in Chinese Yam medium,and the quality of the fermented beverage prepared by mixing sucrose into the fermented Chinese Yam medium were investigated.Contrast with the other four lactic acid bacteria tested,Lactobacillus casei1.0062 produced the hightest acid production and could keep the medium in its original colour.The obtained data showed that the optimum time for lactic fermentation in Chinese Yam medium was 20hours.,and the fermented Chinese Yam beverage possessed excellent colour,flavor and acceptability.

关 键 词：山药 乳酸发酵 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]