摘要
采用乳酸菌发酵糖产酸，使豆腐柴叶汁形成一种胶冻食品，试验结果表明：豆腐柴叶汁浓度为鲜叶比水（g／v）1：6；发酵剂菌龄在24h；接种量为5％，发酵时间8～12h；蔗糖添加量为8％形成的叶汁胶冻，胶凝强度适中，酸甜可口。添加适量的还原奶和Ca^2＋能显著提高胶冻的胶凝强度，缩短发酵时间。
Lactobacillus can be used to ferment sugar to lactic acid, which can make a kind of broth jelly from leaf extract of Premna microphylla Turcz. The experiment result indicates： when the broth jelly of leaf extract is made under below conditions： concentration of leaf extract of fresh leaves to water is 1 ： 6 ; fermenting cell ages 24 hours; inoculums size 5%; fermenting time lasts for 8-12 hours and recruitment of sugar reaches 8%, the concreting intensity is just moderate and taste of the jelly is the best. And by adding a certain amount of remade milk and Ca^2＋ , the concreting intensity can be apparently increased and fermenting time can be shortened.
出处
《中国林副特产》
2008年第1期26-27,共2页
Forest By-product and Speciality in China
基金
黄山学院自然科学研究项目(2006XKJ009)
关键词
豆腐柴
乳酸发酵
叶汁胶冻
Premna Microphylla Turez
fermentation of lactic acid
broth jelly of leaf extract
