摘要
利用提取淀粉后的红薯浆液,采用保加利亚乳酸杆菌和嗜热链球菌共同发酵生产出一种发酵红薯饮料,当加入α-淀粉酶、纤维素酶和果胶酶并接入适量保加利亚乳酸杆菌和嗜热链球菌,在40℃发酵20h,料液pH值为4.0,经调配,制备的饮料外观清亮、酸甜可口。
This paper discussed the methods to develop fermented sweet potato beverage. After adding α-amylase, cellobiohydrolase and PMG and inoculating Lactobacillus bulgaricus and Streptococcus thermophilus, the beverage was incubated at 40 ℃ for 20 h. This would produce a kind of lactic acid sweet potato beverage with abundant nutrition.
出处
《食品研究与开发》
CAS
北大核心
2007年第10期98-100,共3页
Food Research and Development
关键词
红薯
发酵
保加利亚乳酸杆菌
嗜热链球菌
sweet potato
fermentation
Lactobacillus bulgaricus
streptococcus thermoplilus
