【摘要】 蜂蜜经乳酸菌发酵后,含糖量降低,产生对人体有益的乳酸,而且其他营养成分能较好予以保留,可为扩大蜂蜜市场开辟一条新途径。主要从蜂蜜及乳粉的添加量、菌种接种比例和接种量等方面进行试验,研究发酵底物的构成。确定最佳配方为:蜂蜜8%,脱脂乳粉10%,接种比例(杆菌∶球菌)为1∶1,接种量为2%。更多还原

【Abstract】 After being fermented by lactobacillus,the sugars of honey were decreased and changed into lactic acid which beneficial for people.And the other nutritional components of honey could be saved.Meanwhile,it was also a new path to enlarge the honey market.The article studied about the formation of substrates on honey dosage,milk powder dosage,the proportion of bacterium and the inoculation.We got the optimal conditions:the honey was 8%,the milk powder was 10%,the proportion of bacterium was 1∶1 and the inoculation was 2%?更多还原