摘要
椰果是利用醋酸菌发酵制成的一种纤维多糖。作为一种新型产品,其生产规模较小。要提高椰果出品率,缩短凝固成型周期是关键。在椰果生产中,基础培养基的组分与其生产周期密切相关。通过研究发酵基础培养基中各组分对椰果生产周期的影响,得到醋酸发酵法缩短椰果凝固成型的最佳发酵基础培养基配方为:蔗糖45g/kg,(NH4)2SO44g/kg,MgSO40.2g/kg,KH2PO42g/kg,琼脂0.33g/kg,NaAc1.33g/kg,FeSO40.005g/kg,C2H5OH0.05g/kg,死菌液10g/kg,pH=4.0。在此基础上,进一步研究了菠萝水与椰子水混合配比(体积比)对椰果生产周期、品质及经济性的影响,综合考虑后确定菠萝水与椰子水的比例为6∶1。利用优选出的培养基进行发酵,大大缩短了椰果成型周期。
Coco nata was a kind of fibrous polysaccharose making by acetobacter fermentation. As a new productionits productive scale is small. Shortening solidification moulding cycle is the key technique for increasing of coco nata yield. The ingredients of basic culture medium closely correlated with production cycle of coco nata. Optimal basic culture medium for shortening solidification moulding cycle was obtained by selecting the ingredients on production cycle of coco nata. The result was as follows sucrose 45g/kg (NH4)2SO4 4g/kg MgSO4 0.2g/kg KH2PO4 2g/kg agar 0.33g/kg NaAc 1.33g/kg FeSO4 0.005g/kg C2H5OH 0.05g/kg dead microbe 10g/kg pH=4.0. Further more the effect of pineapple and coconut juice ratio on product cycle quality and economical index was studied. According to compound factors the desired ratio of pineapple and coconut juice was 6 ∶ 1. The solidification cycle of coco nata was shortened greatly by fermenting with optimum culture medium.
出处
《中国食品学报》
EI
CAS
CSCD
2004年第3期20-24,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
国家科技部西部专项(2001BA901A19)
