摘要
以莲藕为研究对象,以菌种配伍、接种量、发酵温度和时间为理化指标,监测发酵过程中功能活性成分变化,并进行品质分析。
Using lotus root as the research object,the physical and chemical indexes of compatibility,inoculation amount,fermentation temperature and time were the physical and chemical indexes,to monitor the change of functional active components in the fermentation process,and to analyze the quality.
出处
《现代食品》
2016年第4期86-88,共3页
Modern Food
基金
国家科技支撑计划(编号:2012BAD31B08)
关键词
莲藕
理化指标
活性成分
品质
Lotus root
Physicochemical properties
Active components
Quality
