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《》 2004-02
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Lactobacillus zymotechnics of lotus seed

ZHENG Bao-dong~1, ZHENG Jin-gui~2 (1.Institute of Food Science and Technology; 2.Institute of Agricultural Product Quality, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China)  
The zymotechnics of lotus yogurt and the changes of acidity, reducing sugar, amino acid, lactobacillus number in fermentation process were studied. The result showed the best favour could be obtained by fermenting for 9 h with the ingredient of 6% sucrose+2.0% skimmed milk+6% lotus seed+0.20% CMC-Na under the conditions of 42.5 ℃; the acidity and the content of amino acids increased, while the content of inducing sugar obviously decreased with the decrease of lactobacillus number in the process.
【Fund】: 福建省教育厅资助项目(JB03156).
【CateGory Index】: TQ92
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