摘要
动态检测了农村自然条件和实验室人工气候条件下甜面酱酿造过程中菌相变化,初步认为甜面酱自然条件下室外曝晒发酵过程是一个再接种的过程,实验室人工气候条件下酿造甜面酱成品在香气和滋味上的不足直接与发酵过程中酵母和细菌种类和数量的明显差异有关。
Dynamic detected the change of proportion of mildew and bacteria in the sweet flour paste samples made in the natural condition and artificial climate condition,and preliminary view that the natural conditions of sweet flour paste outdoor exposure is another process of vaccina tion, and the sample from artificial climate condition didn＇t have the good local flavor as the natural one related to the lack of yeast and shortage of bacteria derectly.
出处
《中国调味品》
CAS
北大核心
2009年第4期101-105,共5页
China Condiment
基金
湖北省科技厅项目(鄂财企发[2007]119号)
关键词
甜面酱
菌相分析
感官评价
sweet flour paste
proportion of bacteria
sensory evaluation
