【摘要】：利用乳酸菌發(fā)酵作用制備軟殼脊尾白蝦,研究了溫度、時(shí)間、接種量等影響發(fā)酵的因素并采用響應(yīng)面法優(yōu)化了發(fā)酵技術(shù)參數(shù)。結(jié)果表明:乳酸菌發(fā)酵制備軟殼脊尾白蝦最佳條件為:時(shí)間24 h,接種量為10~8 cfu/m L,糖添加質(zhì)量分?jǐn)?shù)20%,溫度25℃,此時(shí)的脊尾白蝦蝦殼穿刺峰值為169.4 g,蝦肉p H為6.5,蝦風(fēng)味保存良好。
[Abstract]:The effects of temperature, time and inoculation amount on the fermentation of white shrimps were studied. The fermentation parameters were optimized by response surface method. The results showed that the optimum conditions were as follows: time 24 h, inoculation amount 108 cfu/m / L, sugar content 20%, temperature 25 鈩，

本文編號(hào)：2219129