| 微生物发酵法改良甘草感官品质的研究 |
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| 引用本文： | 豆康宁,孟宏昌,王飞,石晓.微生物发酵法改良甘草感官品质的研究[J].中国调味品,2019(5):37-39. |
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| 作者姓名： | 豆康宁 孟宏昌 王飞 石晓 |
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| 作者单位： | 漯河医学高等专科学校;漯河职业技术学院 |
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| 基金项目： | 漯河市2015年青年拔尖人才资助项目(2015-QNBJRC-LMC01) |
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| 摘 要： | 研究了微生物乳酸菌和酵母菌在二次发酵法下改良甘草提取液的感官品质。实验结果表明,经过乳酸菌发酵8h和酵母菌发酵2h后,甘草提取液的感官品质达到最佳。经过乳酸菌和酵母菌发酵后,甘草的腥味消失,口感变成具有酸爽的杀口感,气味具有酒香味。因此,经过乳酸菌和酵母菌二次发酵法后,甘草的感官品质得到明显改善。
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| 关 键 词： | 甘草 乳酸菌 酵母菌 发酵 感官品质 |
Study on Improving the Sensory Quality of Glycyrrhiza by Microbial Fermentation |
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| DOU Kang-ning,MENG Hong-chang,WANG Fei,SHI Xiao.Study on Improving the Sensory Quality of Glycyrrhiza by Microbial Fermentation[J].China Condiment,2019(5):37-39. |
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| Authors: | DOU Kang-ning MENG Hong-chang WANG Fei SHI Xiao |
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| Affiliation: | (Luohe Medical College, Luohe 462002, China;Luohe VocationalTechnology College, Luohe 462002, China) |
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| Abstract: | The sensory quality of glycyrrhiza extract improved by microbes lactic acid bacteria and yeast under secondary fermentation is studied. The results show that the sensory quality of glycyrrhiza extract is the best after 8 hours' fermentation by lactic acid bacteria and 2 hours' fermentation by yeast. After fermentation by lactic acid bacteria and yeast, the odor of glycyrrhiza disappears, and the taste becomes sour and tasty, with liquor flavor.Therefore,the sensory quality of glycyrrhiza is significantly improved by the secondary fermentation of lactic acid bacteria and yeast. |
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| Keywords: | glycyrrhiza lactic acid bacteria yeast fermentation sensory quality |
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