| 摘要: |
| 甘蓝榨汁经加工处理,进行自然发酵和人工纯接种发酵。发酵产品不添加化学防腐剂、色素、香精,得到营养丰富、有益于人体健康的饮料。本实验从不同来源的菌种筛选出适宜甘蓝汁发酵用的菌株,确定了菌种之间的组合和配比,探索了适于甘蓝汁乳酸发酵的最佳温度、时间、起始 pH 值,确定了发酵工艺。 |
| 关键词: 甘蓝 发酵饮料 乳酸发酵 乳酸发酵饮料 乳酸发酵果蔬汁 |
| DOI： |
| 投稿时间：1991-04-06 |
| 基金项目: |
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| Study on the Lactic Acid Fermented Cabbage Juice |
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| Abstract: |
| Cabbage was chosen as raw material in lactic acid fermentation reseach.Spontaneous fermentation and pure inoculation fermentation were compared in obtaining the fermented cabbage juice.Thc strains of lactic acid bacteria and their suitable media were screened.Weile juiceis the best medium and Lactobacillus bulgaricus with M12-4(1:1)is chosen for the fer- mentation of cabbage juice.Also.optimum temperature,fermentation peroid and initial pH value were determined.The flow charts of cabbage juice fer- menattio... |
| Key words: cabbage fermented beverag lactic acid bacterial fermentation lactic acid fermented beverage lactic acid fermented fruit and vegetable juices |
