1) yogurt fermentation
酸乳发酵
1.
In this paper,we discussed the influence of the quality of raw milk on yogurt fermentation,and the results showed that the total solids,protein content,lactose content,the initial acidity,residual antibiotics have greater effect on yogurt fermentation in all of the composition indicators affecting raw milk quality,so taking some appropriate adjustments in production is needed.
通过研究原料奶的质量对酸乳发酵的影响,发现,在关系原料奶质量的成分指标中,乳固体含量、蛋白含量、乳糖含量、初始酸度、抗生素残留量对酸乳发酵的影响较大,需要在生产中进行适当调整。
2) lactic acid fermentation
乳酸发酵
1.
Research on rice bran decomposition by amylase and its application in lactic acid fermentation;
米糠淀粉酶酶解及在乳酸发酵中的应用研究
2.
Study on enzymatic hydrolysis using soybean straw and L-lactic acid fermentation;
大豆秸秆酶水解及L-乳酸发酵的研究
3.
Studied on lactic acid fermentation with a strain lactobacillus sp. using steam explosion pretreatment lignocellulose material;
一株乳杆菌对蒸汽爆破处理纤维物料的乳酸发酵研究
3) lactic fermentation
乳酸发酵
1.
The perilla leaf influence on nitrite content in lactic fermentation of radish;
紫苏叶对萝卜乳酸发酵亚硝酸盐含量的影响
2.
Isolation and identification of Megasphaera elsdenii in cow rumen and effect on lactic fermentation
奶牛瘤胃埃氏巨型球菌的分离鉴定及对乳酸发酵的影响
3.
Effects of lactic fermentation on fried lotus root chips were studied.
本实验研究了乳酸发酵对油炸藕片质量的影响。
4) fermented lactic acid
发酵酸乳
1.
Preparation of the fermented lactic acid of mixed with fruit and vegetable;
果蔬混合汁发酵酸乳的工艺研制
5) fermentation lactic acid
发酵乳酸
1.
China has abundant raw material for producing fermentation lactic acid, and fermentation lactic acid has a large domestic market with increasing world market demand for fermentation lactic acid.
发酵乳酸可以用作酸味剂、防腐剂、乳化剂,具有营养性、安全性、对环境友好性,因此,可以用来加工成聚乳酸塑料,替代一次性塑料袋、快餐盒、地膜等;还可以用在食品中调味;做补钙制剂等。
6) Lactobacillus fermentation
乳酸菌发酵
1.
The result showed that complex proteases(Flavourzvme+Protamex)can reach high degree of hydrolysis and the fishy flavor and bitterness existing in the hydrolysates can be removed by lactobacillus fermentation.
结果表明:复合酶(Flavourzyme+ Protamex)水解可达到较高的水解度;经酶解后的水解液接种乳酸菌发酵,可去除其中的腥苦味。
2.
Explore the relationship between age and tenderness , muscle fibre and tenderness and the tenderization effects of CaCl2 , phosphate, papain and their influence on beef quality and the relationship between muscle fibre gap and tenderness and ultrasonic used in beef tenderness and the effects of Lactobacillus fermentation and quality change on Qin-chuan beef in ferment process .
本文以秦川牛肉为研究对象,以剪切力、酸度、挥发性盐基氮含量、蒸煮损失和色度为指标,研究了牛龄与牛肉嫩度的关系,探讨了肌纤维直径与牛肉嫩度的关系,CaCl2、磷酸盐、木瓜蛋白酶嫩化法对牛肉的嫩化效果及对牛肉品质的影响,探讨了肌纤维间隙与牛肉嫩化效果的关系;超声波在牛肉嫩化中的应用;乳酸菌发酵对牛肉品质的影响及其在发酵过程中牛肉品质的变化。
补充资料：乳酸发酵
分子式：
CAS号：
性质：在厌氧的条件下一些微生物（乳酸菌）能将糖转变成乳酸的过程。乳酸是一种重要的食品酸味剂，并具有帮助消化的作用。早在1881年就开始采用发酵法生产乳酸。目前工业上乳酸发酵使用的微生物均为同型乳酸菌（指能将80%～90%的糖转变成乳酸的一类乳酸菌），如德氏乳酸菌、保加利亚乳酸菌等。发酵糖质原料主要有乳糖、葡萄糖（淀粉水解糖）、蔗糖或糖蜜。
CAS号：
性质：在厌氧的条件下一些微生物（乳酸菌）能将糖转变成乳酸的过程。乳酸是一种重要的食品酸味剂，并具有帮助消化的作用。早在1881年就开始采用发酵法生产乳酸。目前工业上乳酸发酵使用的微生物均为同型乳酸菌（指能将80%～90%的糖转变成乳酸的一类乳酸菌），如德氏乳酸菌、保加利亚乳酸菌等。发酵糖质原料主要有乳糖、葡萄糖（淀粉水解糖）、蔗糖或糖蜜。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条