摘要
以大米、糯米、鲜嫩玉米为原料,人工接种苗族农家老酸汤生产发酵型白酸汤。通过对发酵时间、发酵温度、接菌量的研究,确定发酵白酸汤生产工艺的最佳参数。结果表明:以大米、糯米、鲜嫩玉米的混合谷物作为原料(混合比例2:1:1)、老酸汤接种量(体积分数)15%、发酵温度40℃、发酵时间3d,制得的酸汤气味芳香,酸度适口,具有苗族酸汤独特的风味。
Miao ethnic fermented white sour soup was prepared from glutinous rice, rice and sweet tender corn by inoculation with home-made fermented white sour soup from a Miao household. Optimum fermentation parameters were established by analyzing the effects of fermentation time, temperature and inocolum size on acid production. Fermented white sour soup with fragrant smell, palatable acidity and unique flavor of Miao ethnic sour soup was obtained when a mixture of rice, glutinous rice and sweet tender corn at a ratio of 2：1：1 was fermented with an inoculum amount of 15% at 40 ℃ for 3 d.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第24期356-359,共4页
Food Science
关键词
苗族发酵型白酸汤
温度
时间
接种量
工艺参数
Miao ethnic fermented white sour soup
temperature
time
inoculation
fermentation parameters
