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jiang zhi dui ning ru de ying xiang ji qi zai sheng chan ying yong zhong de tan suo
Author(s): 
Pages: 148-150
Year: Issue:  3
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  姜汁凝乳发酵酸乳;
Abstract: 实验证明姜汁能够促进凝乳.应用嗜热链球菌(S.t)和保加利亚乳杆菌(L.b)作为发酵菌种,对含有不同姜汁添加量的牛乳在42.5℃进行发酵,并做对照实验.观察凝乳时间,并测定发酵过程中的pH值、酸度.结果表明,0.5%的姜汁就能够在发酵剂的基础上缩短凝乳时间(50 min内可以凝乳),促进发酵.
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