译 名：
Effects of Lactic Fermentation on Fried Lotus Root Chips
作 者：
LI Jie1,WANG Qing-zhang1,TAN Zheng-lin2,LI Wei1(1.College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;2.Hubei University of Economics,Wuhan 430205,China)
关键词：
fried lotus root chips;lactic fermentation;reductive sugar;color;general quality
摘 要：
Effects of lactic fermentation on fried lotus root chips were studied.According to the results,lactic fermentation can reduce reductive sugar in fresh lotus root.Fresh lotus root with high content of reductive sugar(>0.4%)can adopt the optimum color after 6 h fermentation.With low content of reductive sugar(<0.4%),lactic fermentation cannot ameliorate the color greatly,but can improve the comprehensive quality of fried lotus root chips.
