Optimization of Preparation Process for Lactic Acid Bacteria Fermented Products of Ficus hirta Vahl
Using Ficus hirta Vahl as raw material,developing a fermented liquid product of Ficus hirta Vahl using techniques such as stewing and lactic acid bacteria fermentation,and use orthogonal experiments to optimize its process plan.The results showed that the primary and secondary order of factors affecting the sensory evaluation of fermented chicken soup with Ficus hirta Vahl lactic acid bacteria was fermentation time＞stewing temperature＞stewing time＞lactic acid bacteria inoculation amount.Under the conditions of a stewing temperature of 110℃,a stewing time of 5 hours,a lactic acid bacteria inoculation rate of 1.5%,and a fermentation time of 18 hours,the quality of the lactic acid bacteria fermentation broth of Ficus hirta Vahl is better,and the sensory score of the chicken soup produced is the highest.
Ficus hirta Vahllactobacillusmedicine and food share the same originfermentationprocess technology
万方数据
维普
