【摘要】 以鲜菇汁为原料,经乳酸发酵而制成鲜菇汁发酵饮料,通过对接种量、发酵时间、乳粉量、糖酸比进行试验,从而确定最佳工艺参数为:接种量3%,乳粉量5%,发酵时间3.75h,蔗糖12%,柠檬酸0.04%。更多还原

【Abstract】 Fresh mushroom juice was used as raw materials in lactic acid bacteria fermentation research. The amount of culture milk powder,optimum time,proportion of sucrose and citri acid were determined:the amount of culture 3%,the amount of milk powder 5%,optimun time 3.75h, sucrose 12%,citric acid 0.04%.更多还原