| 强化面酱发酵过程中酯类物质合成的方法 |
| |
| 引用本文： | 林剑. 强化面酱发酵过程中酯类物质合成的方法[J]. 中国酿造, 2004, 0(5): 15-17 |
| |
| 作者姓名： | 林剑 |
| |
| 作者单位： | 烟台大学生物工程系,山东,烟台,264005 |
| |
| 摘 要： | 该文研究了面酱发酵过程中酯类物质形成的基本规律,提出了提高面酱酯类物质含量的方法,并与传统面酱发酵进行了对比研究。研究结果表明,在面酱醅中添加一定量的乙醇可以明显的提高面酱中酯类物质的浓度,有利于提高面酱的质量和风味。
|
| 关 键 词： | 面酱 发酵 酯化 |
| 文章编号： | 0254-5071(2004)05-0015-03 |
| 修稿时间： | 2003-09-15 |
Method of Enhancing Esterification during the Fermentation of Wheat-flour Paste |
| |
| LIN Jian. Method of Enhancing Esterification during the Fermentation of Wheat-flour Paste[J]. China Brewing, 2004, 0(5): 15-17 |
| |
| Authors: | LIN Jian |
| |
| Abstract: | In this paper, the basic model of esterification in the fermentation of wheat-flour paste was studied and the method that could increase the concentration of esters in the product was suggested after the comparison with a traditional fermentation of wheat-flour paste. The result showed that the concentration of esters in the product could be increased dramatically by adding alcohol during the fermentation of wheat-flour paste, which could improve the flavor of wheat-flour paste. |
| |
| Keywords: | wheat-flour paste fermentation esterification |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
