【摘要】 介绍了以番薯为原料 ,经乳酸发酵后再制成果脯的方法 .并对原材料、发酵材料、番薯脯和乳酸番薯脯的一些理化指标如酸、可溶性糖、维生素C、NO2 -及氨基酸含量作了测定和比较 .结果表明 ,产品不但具有乳酸发酵的独特风味 ,而且具有丰富的营养和一定的保健作用 .更多还原

【Abstract】 In this paper, methods of making preserves of sweet potato through lactic acid fermentation were introduced. The contents of acid, soluble glucose, vitamin C, NO 2 - and amino acid in raw materials, fermentative materials, and preserves were detected. The results show that the preserves have not only plentiful nutrition, but also the unique flavor of lactic acid fermentation. It might be used as a kind of health_giving food.更多还原