摘要
酸汤子是辽东地区的传统特色美食,其中所含的乳酸菌和酵母菌造就了酸汤子的独特风味和口感。将酸汤子中的优势乳酸菌筛选出并应用于大众所喜爱的面制品中,能够在保持传统风味的基础上丰富特色食品种类,推动传统食品的继承与发展。
Sour tangzi is a traditional characteristic food in East Liaoning,and the lactic acid bacteria and yeast bacteria create the unique flavor and taste of sour tangzi.The dominant lactic acid bacteria in sour tangzi are selected and applied to the popular flour products,which can enrich the types of characteristic food on the basis of maintaining the traditional flavor and promote the inheritance and development of traditional food.
作者
朱天园
孙语
王榕
赵秀红
ZHU Tianyuan;SUN Yu;WANG Rong;ZHAO Xiuhong(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China)
出处
《农业科技与装备》
2021年第5期73-74,共2页
Agricultural Science & Technology and Equipment
基金
沈阳师范大学大学生创新创业训练计划(S202010166037,x0202010166343)。
关键词
酸汤子
乳酸菌
发酵
面制品
应用
sour tangzi
lactic acid bacteria
fermentation
flour products
application