摘要
以海带为主要原料,经乳酸发酵,再经调配、杀菌、灌装等工艺得到海带发酵饮料。试验表明,海带发酵的最佳条件为:乳酸菌接种量为6%,发酵温度为39℃,发酵时间为12h;海带发酵饮料的最佳配方为:海带发酵原汁50%、柠檬酸0.08%、白砂糖2%。
Laminaria Japonica fermentation drink was produced from Laminaria Japonica as the raw material by lactic acid fermentation,formulation,sterilization and filling. The results indicated that the optimum lactic acid fermentation conditions were as follows：lactic acid bacteria 6%,fermentation temperature 39 ℃,and fermentation time 12 h;And the optimal formula of laminaria japonica fermentation drink was natural kelp fermented juice 50%,citric acid 0.08% and sugar 2%.
出处
《农产品加工（下）》
2010年第4期42-44,共3页
Farm Products Processing
关键词
海带
发酵饮料
加工工艺
laminaria japonica
fermentation drink
processingtechnology
