李静

• 1:青岛农业大学食品科学与工程学院

摘要(Abstract)：

霜桑叶是传统中药,具有明显的降血糖和降血脂功效,常用于治疗慢性疾病或开发各种功能性食品。以总酸含量(以乙酸计)和多酚含量为指标对液体发酵桑叶米醋工艺条件进行了研究,结果表明:液态发酵桑叶米醋的发酵工艺条件为桑叶表面积0.49~0.81cm2,桑叶添加量2g,醋酸菌接种量8%,发酵温度32℃,发酵时间5天。在此条件下酿造的桑叶米醋总酸含量为4.76g/dL,多酚含量为13.81mg/dL。

关键词(KeyWords)： 桑叶;米醋;液态发酵

Abstract:

Keywords:

基金项目(Foundation): 青岛农业大学实验技术研究课题(SYJK13-06)

作者(Author): 李静

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