Preparation of Low-sugar Black Garlic Fruit Using Lactobacillus rhamnosus
LI Chao
Abstract：The preparation of low-sugar black garlic fruit using Lactobacillusrhamnosus was optimized by the technology of single factor test and Box-Behnken test in the paper.The results show that the opti-mal parameters for preparing low-sugar black garlic fruit using Lactobacillusrhamnosus were fermentation time 5.9 h,sugar soaking time 30.9 min and sugar soaking temperature of 34.8 ℃.Under the optimum conditions,the sensory score reached the maximum value 96.2.The preparation of low-sugar black garlic fruit using Lactobacillus rhamnosus is a good processing technology.It not only preserved the nutritional components of black garlic,but also increased the health care function of lactic acid to the human body.
Keywords：Lactobacillus rhamnosusfermentationlow-sugarblack garlicpreserved fruit
Publication Date：2016-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：7( 37-43 )