【摘要】 甘蓝榨汁经加工处理,进行自然发酵和人工纯接种发酵。发酵产品不添加化学防腐剂、色素、香精,得到营养丰富、有益于人体健康的饮料。本实验从不同来源的菌种筛选出适宜甘蓝汁发酵用的菌株,确定了菌种之间的组合和配比,探索了适于甘蓝汁乳酸发酵的最佳温度、时间、起始 pH 值,确定了发酵工艺。更多还原

【Abstract】 Cabbage was chosen as raw material in lactic acid fermentation reseach.Spontaneous fermentation and pure inoculation fermentation were compared in obtaining the fermented cabbage juice.Thc strains of lactic acid bacteria and their suitable media were screened."Weile juice"is the best medium and Lactobacillus bulgaricus with M12-4(1:1)is chosen for the fer- mentation of cabbage juice.Also.optimum temperature,fermentation peroid and initial pH value were determined.The flow charts of cabbage juice fer- menattion were given.There were not any chemical preservatives,chemical additives in the final product.The tests of some terms in nutrient contents showed that fermented cabbage juice was rich in nutrition.更多还原