[1]熊建等.耐酸性酵母提取物成分分析及其在米醋中的应用[J].中国调味品,2021,46(4):86-89.
Component Analysis of Acid Resistant Yeast Extract and Its Application in Rice Vinegar[J].CHINA CONDIMENT,2021,46(4):86-89.
点击复制
耐酸性酵母提取物成分分析及其在米醋中的应用()
《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]
- 卷:
-
46
- 期数:
-
2021年4期
- 页码:
-
86-89
- 栏目:
-
- 出版日期:
-
2021-04-09
文章信息/Info
- Title:
-
Component Analysis of Acid Resistant Yeast Extract and Its Application in Rice Vinegar
- 作者:
-
熊建等
-
- 文献标志码:
-
A
- 摘要:
-
本文分析了耐酸型酵母提取物的色度、酸稳定性、氨基酸和肽的分子量分布，并从酸味柔和感、酸味协调感、酸味醇厚度及酸味绵延感四个方面评价了耐酸型酵母提取物在米醋中的应用，利用模糊数学分析方法处理感官结果，得出：添加2‰的耐酸酵母提取物的米醋滋味口感优于添加1‰的耐酸酵母提取物的米醋口感；添加1‰的耐酸酵母提取物的米醋滋味口感优于空白组口感。
- Abstract:
-
amino acid and peptide molecular weight distribution, and from the soft sour feeling, harmony, mellow and sour sour sour stretches were four aspects to evaluate the acid type of yeast extract in the rice vinegar, the application of fuzzy mathematics analysis method for processing sensory results, concluded that adding 2 ‰ of the acid yeast extract rice vinegar flavor taste better than add 1 ‰ acid yeast extract rice vinegar taste; The taste of rice vinegar added with 1‰ acid-resistant yeast extract was better than that of the blank group.
更新日期/Last Update:
2021-04-09