摘要
对尾菜与小麦秸秆进行了混合发酵试验,并比较分析发酵前后的营养物质含量变化。结果表明,在常温下,对添加不同量原料及酵母后的发酵效果进行比较发现,以小麦秸秆∶白菜尾菜7∶3、玉米粉添加量5%、酵母粉添加量2%的混合比例,在室温、p H值6.6条件下发酵2 d,可提高白菜混合物中的粗蛋白和脂肪含量。
Wheat straw and cabbage residues were fermented and the nutrient contents before and after fermentation were determined and analyzed. The fermentation results indicated that the formula of wheat straw：cabbage residues 7：3, corn flour 5% and yeast power 2% can increase the crude protein and fat content in wheat straw and cabbage residues mixture, when fermented at pH 6.6 and room temperature for 2 d.
出处
《中国酿造》
CAS
北大核心
2015年第5期131-134,共4页
China Brewing
基金
西北民族大学中央高校基本科研业务费专项(31920130027)
关键词
小麦秸秆
白菜尾菜
酵母
发酵
营养物质
wheat straw
cabbage residues
yeast
fermentation
nutrient
