摘要
文章在传统酸汤制作工艺基础上进行了改良,进行了"二次精磨"和"二次发酵"的工艺改进,新工艺提高了产品的品质,使其具有酸味纯正、芳香浓郁、营养丰富、组织细腻的特点。结果表明:经新工艺制作的酸汤乳酸含量高于传统酸汤的2.2倍,P,Fe和Zn等矿物质元素也比传统工艺的酸汤高。
In this paper, the traditional acidic liquid production process was modified to improve the quality of the product. The new processes , a ＂secondary grinding＂ and＂secondary fermentation＂ process, made it pure sour, fragrant, nutrient-rich, organization delicate. The results showed that. the lactic acid content of acidic liquid produced by the new technology is 2.2 times higher than traditional acidic liquid, P, Fe ,Zn and other mineral elements of the traditional production are also more than the traditional process.
出处
《中国调味品》
CAS
北大核心
2011年第2期118-120,共3页
China Condiment
基金
云岩区科技计划项目"乡下妹牌酸汤火锅底料系列产品生产工艺优化及产业开发"[云科技合同字(2009)第2-2号]
关键词
酸汤
加工技术
二次发酵
研究
acidic liquid, process technology, secondary fermentation
study
