摘要
采用气相色谱-质谱联用仪作为检测手段,研究了不同的甜面酱酿制工艺对风味物质形成的影响,结果显示发酵时接种两种乳酸细菌的样品得到的酯类、醛类和风味成分总数均高于接单一细菌的样品;光照能促使醛类物质的生成;使用分离得到的菌种混合制曲能生成更多的风味物质;选用小麦对酯类和醛类的生成有利。
In the experiments,GC-MS was used as detection means to study on effect of brewing processes on the formation of flavor substances of wheat flour paste.The results showed that the samples with two types of lactobacillus generated more esters,aldehydes,and flavor compositions than those with single bacterium,and illumination could induce to generate aldehydes,the mixed starter-making by isolated strains can generate more flavor compositions,wheat as raw material was helpful to generate esters and aldehydes.
出处
《中国调味品》
CAS
北大核心
2011年第1期58-60,共3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
GC-MS
酿制工艺
风味成分
wheat flour paste
GC-MS
brewing processes
Flavor substance
