| 乳酸发酵番茄汁、胡萝卜汁风味物质的研究 |
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| 引用本文： | 范利华,杨洁彬,张篪,周山涛. 乳酸发酵番茄汁、胡萝卜汁风味物质的研究[J]. 食品与发酵工业, 1993, 0(2): 18-24 |
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| 作者姓名： | 范利华 杨洁彬 张篪 周山涛 |
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| 作者单位： | 北京农业大学食品系(范利华，杨洁彬，张篪)，北京农业大学食品系(周山涛) |
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| 摘 要： | 本文对乳酸发酵番茄汁及胡萝卜汁的色、香、味进行了分析评定。利用GC-9A气相色谱、HPGC/MS 5988A气-质联机系统对乳酸发酵产品的部分风味物质作了定性定量测定。并比较了发酵汁与未发酵汁以及选用保加亚乳杆菌(L.bulgaricus)和嗜热链球菌(Str.thermophalus)的不同菌株组合发酵后,产品中风味物质的差异。结果表明:经过乳酵发酵后增加或新形成了一些物质,它们对构成乳酸发酵产品的独特风味有一定的作用。
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| 关 键 词： | 发酵菜汁 乳酵发酵 风味 |
Study on the Flavor Compounds of Lactic Acid Fermentation of Tomato and Carrot Juice |
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| Fan Lihua Yang Jiebin Zhang Chi Zhou Shantao. Study on the Flavor Compounds of Lactic Acid Fermentation of Tomato and Carrot Juice[J]. Food and Fermentation Industries, 1993, 0(2): 18-24 |
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| Authors: | Fan Lihua Yang Jiebin Zhang Chi Zhou Shantao |
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| Abstract: | The colour, flavor, taste of fermented tomato juice and fermented carrot juice were evaluated. HPGC/MS 5988A system was used to determine some volatilizable aromatic compounds both in quality and quantity. The flavor compounds in fermented juice and row material juice, in different strains of L. bulgaricus with Str. thermophilus were compared. It was showed that lactic acid fermentation producde some new substances which had effect to final fermented product. |
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| Keywords: | Fermented vagetable juice Lactic acid fermentation Flavor |
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