摘要
浆水是酸菜酿造时的汁液,浆水发酵过程中微生物区系不断变化,对酸菜、浆水发酵状况进行微生物测定和感官评价的试验表明,在发酵的第3d乳酸菌群、醋酸菌群的数量增加,给浆水带来酸味、香味和爽口感,此时适宜收获加工。原料不同酿造结果也不同,芹菜作为原料生产的浆水与苜蓿菜、苦苦菜相比酸而协调,爽而不浮,其口感更好。
Jiangshui is the liquid produced during pickle fermentation. It was proved that the rnicroflora were changing during the Jiangshui fermentation. Microbial and sensory tests were conducted on the fermentation condtions of pickles and Jiangshui. The results indicatd that the lactic acidand acetic acid-producing microflora increased on the third day of fermentation, which produced sour taste, aroma, and refreshing taste for harvest and processing. Different raw materials led to different fermention results. Compare to the jiangshui produced by Alfalfa and Kukucai, jiangshou produced by celery were more uniform, refreshing and tasty.
出处
《中国酿造》
CAS
北大核心
2009年第10期29-31,共3页
China Brewing
关键词
浆水
发酵
微生物区系
Jiangshui
fermentation
microflora analysis
