摘要
酸味酿造产品中乳酸、醋酸、丁酸共存,但比例不同形成的酸味特征也不同。控制不同的环境条件,创造出不同的微生物区系,形成不同的三酸比例,才能形成不同的产品风格。该文对常见的酸味酿造产品中微生物区系的变化及三酸含量进行了分析。
Lactic acid, acetic acid and butyric acid coexisted in sour brewing products. But the sourness of different products was various with different proportion of the three acids. In order to produce different sourness flavor, the microflora should be constructed by different fermentation conditions to produce different proportion of the three acids in foods. In this study, the microflora and acid contents in some familiar sour brewing products were analyzed.
出处
《中国酿造》
CAS
北大核心
2007年第4期46-48,共3页
China Brewing
关键词
酿造
乳酸
醋酸
丁酸
brewing
lactic acid
acetic acid
butyric acid
