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Ĺ⾭Ͳɿɶɫζ pH ͸ǵ߽ĸԡһЩоʾɿɷ͹ 24 ֽĸУķأ Rombouts о֤ʵ 16 ֡ŽĸѹеתΪƾͶ̼͹̾ͿʼˡʱϸʼѾƾᣬֱ࣬תᡣ 24 Сʱڲʹ¶ߡⱻƻҽɱʧϸֱֻ͹ɡɿɷ͹бֵĽĸΧ : ľȵȡĽĸ Saccharomyces spp ر S. cerevisiae , Candida krusei , Kloeckera apiculata , Pichia fermentans , Hansenula anomola and Schizo-saccharomyces pombe ). ɭڵоĸڷ͹пٷֳܹڸʹعдÿ˴صĿɿɶзг 107 ĸͺ󣬿ɿɶ

ںӹУɿɶȱϴȻͨһʽļԤ붹ǡһּԤʽú߼Է񶯴ϵĿɿɶк߷䣬ʹˮ־ۻڶ棬ӶʹDZѡ̵µĽϸ߱¶ʹ΢Ⱦͣرǽĸùɿɶ붹Ƿٽк濾ĥʹӳֳɿɵ

ΪɿйеȻԣɿɵԵΪҪ׼ÿĽĸ 50 ڼɿɷۣΪ 50 Ϊ 100

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Beckett, S.T., Industrial chocolate manufacture and use. 2nd edition. Blackie/Chapman & Hall, 1994

 

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