摘要
通过模拟传统浆水菜制作工艺,对浆水发酵的通气量、面粉加量、装料量及发酵温度进行研究.通过测定其中的还原糖含量、总酸和pH值初步确定较佳发酵工艺条件.结果得出:采用三层纱布封口、3.0%的面粉加量、装料量为容器体积的70～80%(v/v)和发酵温度为33～37℃时发酵效果较好.
The process conditions of fermentation of traditional jiangshui vegetables such as the amount of ventilation, the amount of flour, loading capacity and fermentation tempera- ture were studied by simulated traditional produced process of jiangshui. A better process condition of fermentation was initially determined by measured the content of reducing sug- ar,total acid and pH of the fermentation liquids. The results showed that the fermentation state was better when the beaker mouth was covered by three-flayer gauze, the amount of flour was 3.0%, the loading capacity was 70-80% （v/v） of the container and the fermenta- tion temperature was 33-37 ℃.
出处
《陕西科技大学学报（自然科学版）》
2013年第3期89-92,共4页
Journal of Shaanxi University of Science & Technology
基金
陕西省科技厅科研计划项目(2008K01-07
2011KTCQ03-08)
关键词
浆水
发酵温度
通气量
面粉加量
装料量
jiangshui
fermentation temperature
the amount of ventilation
the amount offlour
loading capacity
