[1]豆康宁,贾娟,贾娟,等.乳酸菌与酵母菌发酵法对甘草气味改良的研究[J].中国调味品,2019,(05):37-39.
 Study on the glycyrrhiza fermented by glycyrrhiza and lactobacillus to improve the odor quality[J].CHINA CONDIMENT,2019,(05):37-39.
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乳酸菌与酵母菌发酵法对甘草气味改良的研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年05期
页码:
37-39
栏目:
出版日期:
2019-05-20

文章信息/Info

Title:
Study on the glycyrrhiza fermented by glycyrrhiza and lactobacillus to improve the odor quality
作者:
豆康宁贾娟贾娟贾娟
文献标志码:
A
摘要:
该文研究了乳酸菌和酵母菌发酵法改良甘草气味。实验结果表明,甘草在乳酸酸菌发酵过程中,产生大量有机酸物质,乳酸菌发酵8h,甘草气味最佳。甘草在酵母菌发酵过程中,产生大量醇类物质,酵母菌发酵2h,甘草溶液感官品质最佳。甘草经过乳酸菌或酵母菌发酵后,甘草腥味消失,甘草的气味得到明显改善。
Abstract:
In this paper, the glycyrrhiza was fermented by lactobacillus and yeast to improve the odor quality. The experiment results showed that much organic acid was produced during the fermenting process of glycyrrhiza by lactobacillus, the odor quality was the best when the glycyrrhiza was fermented for 8 hour. Much organic alcohol was produced during the fermenting process of glycyrrhiza by yeast, the odor quality was the best when the glycyrrhiza was fermented for 2 hour by yeast. After the glycyrrhiza was fermented by yeast or lactobacillus, the sensory with fishy smell of the glycyrrhiza was disappeared, the odor quality was improved obviously
更新日期/Last Update: 2019-09-11