Podcast
Play an AI-generated podcast conversation about this lesson
Download our mobile app to listen on the go
Get App
Questions and Answers
哪一个关于发酵蔬菜汁的描述是正确的？
哪一个关于发酵蔬菜汁的描述是正确的？
- 使用专有的嗜酸乳杆菌菌株可以提高酸度、味道和香气，并抑制有害细菌的生长。 (correct)
- 发酵蔬菜汁需要低温储存才能保持新鲜。
- 该项目使用人造色素来增强蔬菜汁的颜色。
- 发酵蔬菜汁的营养价值比新鲜蔬菜更低。
哪个是关于该项目发展的发酵技术的正确描述？
哪个是关于该项目发展的发酵技术的正确描述？
- 该项目使用人造色素来增强蔬菜汁的颜色。
- 发酵蔬菜汁需要低温储存才能保持新鲜。
- 发酵蔬菜汁的营养价值比新鲜蔬菜更低。
- 使用专有的嗜酸乳杆菌菌株可以提高酸度、味道和香气，并抑制有害细菌的生长。 (correct)
发酵胡萝卜汁中的β-胡萝卜素含量是商业胡萝卜汁的多少倍？
发酵胡萝卜汁中的β-胡萝卜素含量是商业胡萝卜汁的多少倍？
- 1倍
- 6倍
- 3倍
- 9倍 (correct)
Flashcards are hidden until you start studying
Study Notes
- The project developed an advanced fermentation technology for vegetable juice using a proprietary Lactobacillus strain.
- The strain improves acid production, flavor, and aroma while inhibiting the growth of harmful bacteria.
- Fermented vegetable juice can be stored for up to a year at room temperature, reducing costs.
- Fermented vegetable juice retains more nutrients and has a stronger taste and functionality than fresh vegetables.
- The project developed a fermentation-specific strain library based on traditional Chinese fermentation techniques.
- The technology is ahead of international standards and can help revive traditional Chinese fermented vegetable products and culture.
- The proprietary strain is more resistant to stomach acid and bile, making its metabolites more efficiently absorbed by the body.
- The beta-carotene content in fermented carrot juice is nine times higher than in commercial carrot juice.
- The fiber content is 5%.
- The project does not use artificial flavors, colors, or preservatives in its products.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
