摘要
将乳酸菌接种于骨汁中制作骨汁发酵饮料。探讨了不同菌种接种量对发酵的影响以及发酵对骨汁腥味的去除作用，并通过正交试验法筛选出最佳产品配方。
in this experiment, lactic acid bacteria was inoculated in bone soup to processing bone broth fermented drink. The influence on different inoculum size to fermenting speed and the removing effect of fermenting on smell of bone soup were discussed. Using orthogonal test method, the optimum formula was also screened.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1998年第9期35-37,共3页
Food Science
关键词
乳酸菌
骨汁
发酵饮料
工艺流程
Lactic acid bacteria Bone soup Fermentation drink
