学术论文

      鼠李糖乳杆菌发酵制备低糖黑蒜脯的工艺研究

      Preparation of Low-sugar Black Garlic Fruit Using Lactobacillus rhamnosus

      摘要:
      采用单因素和 Box-Behnken 试验对鼠李糖乳杆菌发酵制备低糖黑蒜脯的工艺进行优化.实验结果表明:鼠李糖乳杆菌发酵制备低糖黑蒜脯的最佳工艺参数为发酵时间5.9 h、浸糖时间30.9 min和浸糖温度34.8℃,此时感官得分达最大值96.2.鼠李糖乳杆菌发酵制备黑蒜脯是一种良好的加工技术,它不仅保存了黑蒜的营养成分,而且增加了乳酸对人体所具有的保健功能.
      Abstract:
      The preparation of low-sugar black garlic fruit using Lactobacillusrhamnosus was optimized by the technology of single factor test and Box-Behnken test in the paper.The results show that the opti-mal parameters for preparing low-sugar black garlic fruit using Lactobacillusrhamnosus were fermentation time 5.9 h,sugar soaking time 30.9 min and sugar soaking temperature of 34.8 ℃.Under the optimum conditions,the sensory score reached the maximum value 96.2.The preparation of low-sugar black garlic fruit using Lactobacillus rhamnosus is a good processing technology.It not only preserved the nutritional components of black garlic,but also increased the health care function of lactic acid to the human body.
      作者: 李超
      Author: LI Chao
      作者单位: 徐州工程学院,江苏 徐州,221018
      年,卷(期): 2016, 31(4)
      分类号: TS255.41
      在线出版日期: 2017年1月15日
      基金项目: 国家星火计划项目,国家科技富民强县专项行动计划项目,徐州市科技计划项目,徐州工程学院青年项目