摘要
为了提高高纤椰果发酵产量,在浅层静态发酵过程中尝试加载超声波,研究了超声波处理条件对高纤椰果发酵的影响。结果表明,适宜的超声波处理条件对高纤椰果发酵有促进作用,利用超声波(400 W,28 kHz)从发酵48h开始进行处理,每次处理时间为180 s,每隔1.5 h处理1次,发酵240 h,纤维素干重可达到1.88 g,比空白实验提高了20.5%。
The effects of ultrasonic waves on nata de coco fermentation process was studied and different parameters were evaluated during shallow static fermentation of nata de coco. The results indicated that ultrasonic waves could promote the fermentation production of nata de coco under appropriate conditions. When ultrasonic waves （400 w, 28 kHz） was employed, the most appropriate conditions were determined： the first fermentation undergone 48h, the ultrasonic waves is employed 180s at every 1.5 hours. Under the above mentioned conditions, the dry bacterial cellulose of fermentation 240h was up to 1.88 g, which was improved by 20.5 % compared with the control.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第3期62-65,共4页
Food and Fermentation Industries
关键词
高纤椰果
超声波
细菌纤维素
静态发酵
nata de coco,ultrasonic waves,bacterial cellulose,static fermentation
