%0 Journal Article
%T 乳酸菌发酵法制备软壳脊尾白虾技术
%A 陈小芳
%A 娄永江
%A 王锦富
%J 食品与生物技术学报
%D 2016
%R 10.3969/j.issn.1673-1689.2016.05.010
%X 利用乳酸菌发酵作用制备软壳脊尾白虾，研究了温度、时间、接种量等影响发酵的因素并采用响应面法优化了发酵技术参数。结果表明：乳酸菌发酵制备软壳脊尾白虾最佳条件为：时间24 h，接种量为108 cfu/mL，糖添加质量分数20%，温度25 ℃，此时的脊尾白虾虾壳穿刺峰值为 169.4 g，虾肉pH为6.5，虾风味保存良好。</br>By using the lactic acid fermentation technology to prepare the soft-shell Palaemon carincauda Holthuis，the factors including temperature，time，inoculum and other factors were studied. The fermentation parameters were optimized by using response surface method. The best conditions of preparation soft-shell Palaemon carincauda Holthuis for lactic acid bacteria fermentation were obtained as follows：fermentation time 24 h，inoculum 108 cfu/mL，the amount of sugar added 20%，and temperature 25 ℃，under which the puncture peak of soft-shell Palaemon carincauda Holthuis reached to 169.4 g，and the pH of shrimp closed to 6.5 with well-preserved flavor
%K 乳酸菌发酵 脊尾白虾 软化 响应面优化&lt
%K /br&gt
%K lactic acid fermentation
%K Palaemon carincauda Holthuis
%K soften
%K response surface optimization
%U http://spyswjs.cnjournals.com/spyswjs/ch/reader/view_abstract.aspx?file_no=201605010&flag=1