摘要
对灵菇酸奶的发酵过程进行跟踪,在28 h内每隔4 h采样一次,研究其酸度、有机酸、乙醇的变化。实验结果表明,发酵过程中乳酸、乙酸和丙酮酸呈上升趋势,而柠檬酸和Vc则呈下降趋势,发酵结束时,乳酸、乙酸、丙酮酸、柠檬酸、Vc的含量分别为7.52、1.94、0.79、1.06、0.55 g/L;发酵至28 h时,乙醇含量达到0.242 g/L。
To monitor the fermentation of Tibetan kefir, the pH -value, ethanol and organic acid content during fermentation were analyzed every 4 hours within 28 hours. Ethanol and organic acid were analyzed by GC and HPLC, respectively. The results showed that the concentration of lactic acid, acetic acid and pyruvic acid gradually increased during fermentation, while citric acid and ascor- bic acid decreased all the time. At the end of fermentation, the concentration of lactic acid, acetic acid, pyruvic acid, citric acid and ascorbic acid was 7.52, 1.94, 0.79, 1.06 and 0.55 g/L, respectively, and ethanol content reached to 0. 242 g/L.
出处
《江西农业学报》
CAS
2008年第12期87-88,116,共3页
Acta Agriculturae Jiangxi
基金
江苏省科技支撑计划(SBE200830511)
国家"863"计划资助项目(2006AA10Z343)
关键词
藏灵菇
酸奶
发酵
有机酸
乙醇
Tibetan kefir
Acidophilus milk
Fermentation
Organic acid
