摘要
以pH和发酵液的感官评定结果为指标,通过单因子实验和正交实验对乳酸菌发酵羊胎水解液的工艺条件进行了系统研究。研究结果如下:乳酸发酵可脱除羊胎水解液中的腥味和苦味,改善羊胎水解液的感官品质;最优发酵条件为1.1854与1.1855配比4∶1、接种量5%、发酵温度39℃、发酵时间20h,最适糖种类及用量为乳糖2%、发酵起始pH6.5。
According to the pH and the results of the sense evaluation of sheep embryos' hydrolysates, this paper studied the fermenting conditions systematically.The results are as follows: fermented with Lactic Acid Bacteria, the sense of the hydrolyzed products is improved greatly.The optimal ferment condition is 11854∶1.1855=4∶1,inoculated amount 5%,39℃ for 20 hours with 2% lactose,initial pH 6.5.
出处
《食品科技》
CAS
北大核心
2002年第6期11-14,共4页
Food Science and Technology
基金
国家自然科学基金资助项目(30070120)。
关键词
羊胎
水解液
乳酸菌
发酵条件
优化
感官品质
hydrolysates of sheep embryos′, Lactic Acid Bacteria,fermenting conditions
