[1]孟宏昌 王飞豆康宁 *.乳酸菌发酵法改良甘草感官品质的研究[J].中国调味品,2019,(01):78-81.
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乳酸菌发酵法改良甘草感官品质的研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年01期
页码:
78-81
栏目:
出版日期:
2019-01-20

文章信息/Info

作者:
1 孟宏昌2 1 王飞1豆康宁1 *
(1.漯河医学高等专科学校,河南漯河462002;2.漯河职业技术学院,河南漯河462002)
Author(s):
4%1%42 8 hpH Study on Improving the Sensory Quality of Glycyrrhiza by Lactobacillus YANG Xiao-zhi?1?, MENG Hong-chang2, ZHANG Ling-ling1, WANG Fei1 , DOU Kang-ning1 * (1.Luohe Medical School, Luohe 462002, China; 2. Luohe Vocational and Technical College, Luohe 462002, China)
Keywords:
lycyrrhiza; Lactobacillus;  ferment;  sensory quality;  improve
Abstract:
In this paper, the Glycyrrhiza is fermented by Lactobacillus to improve the sensory quality. The experiment result shows that the sensory quality is the best when the 4% Glycyrrhiza solution is fermented for 8 h at 42 ℃ with 1% Lactobacillus. During the fermenting process of Glycyrrhiza, the pH decreases and the total acidity increases gradually,the bad odor of Glycyrrhiza disappears, and which becomes into pleasant sour aroma. So the sensory quality of Glycyrrhiza improves greatly through Lactobacillus fermenting.

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更新日期/Last Update: 2019-02-11