| 酸味酿造产品中三酸比例评析 |
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| 引用本文： | 张宗舟,杨金凤,张扬.酸味酿造产品中三酸比例评析[J].中国酿造,2007(4):46-48. |
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| 作者姓名： | 张宗舟 杨金凤 张扬 |
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| 作者单位： | 1. 天水师范学院,生命科学与化学学院,甘肃,天水,741001
2. 西北农林科技大学,资源环境学院,陕西,杨凌,712100 |
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| 摘 要： | 酸味酿造产品中乳酸、醋酸、丁酸共存,但比例不同形成的酸味特征也不同。控制不同的环境条件,创造出不同的微生物区系,形成不同的三酸比例,才能形成不同的产品风格。该文对常见的酸味酿造产品中微生物区系的变化及三酸含量进行了分析。
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| 关 键 词： | 酿造 乳酸 醋酸 丁酸 |
| 文章编号： | 2054-0571(2007)04-0046-02 |
| 修稿时间： | 2006年11月10 |
Discussion on the proportion of three acid components in sour brewing products |
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| ZHANG Zong-zhou,YANG Jin-feng,ZHANG Yang.Discussion on the proportion of three acid components in sour brewing products[J].China Brewing,2007(4):46-48. |
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| Authors: | ZHANG Zong-zhou YANG Jin-feng ZHANG Yang |
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| Abstract: | Lactic acid,acetic acid and butyric acid coexisted in sour brewing products.But the sourness of different products was various with different proportion of the three acids.In order to produce different sourness flavor,the microflora should be constructed by different fermentation conditions to produce different proportion of the three acids in foods.In this study,the microflora and acid contents in some familiar sour brewing products were analyzed. |
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| Keywords: | brewing lactic acid acetic acid butyric acid |
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