乳酸菌发酵法制备软壳脊尾白虾技术
发布时间：2018-09-03 06:16
【摘要】：利用乳酸菌发酵作用制备软壳脊尾白虾,研究了温度、时间、接种量等影响发酵的因素并采用响应面法优化了发酵技术参数。结果表明:乳酸菌发酵制备软壳脊尾白虾最佳条件为:时间24 h,接种量为10~8 cfu/m L,糖添加质量分数20%,温度25℃,此时的脊尾白虾虾壳穿刺峰值为169.4 g,虾肉p H为6.5,虾风味保存良好。
[Abstract]:The effects of temperature, time and inoculation amount on the fermentation of white shrimps were studied. The fermentation parameters were optimized by response surface method. The results showed that the optimum conditions were as follows: time 24 h, inoculation amount 108 cfu/m / L, sugar content 20%, temperature 25 鈩，
本文编号：2219129
[Abstract]:The effects of temperature, time and inoculation amount on the fermentation of white shrimps were studied. The fermentation parameters were optimized by response surface method. The results showed that the optimum conditions were as follows: time 24 h, inoculation amount 108 cfu/m / L, sugar content 20%, temperature 25 鈩，
本文编号：2219129
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