摘要
利用高效液相色谱的方法,对不同时期添加不同酵母的酱醪有机酸成分进行分析。结果表明:添加酵母的酱醪所产生有机酸的种类和含量都多于未添加酵母的酱醪,第15天添加T酵母产生的乳酸含量最高,比空白样提高60%以上,产生不好风味的有机酸如草酸、甲酸、乙酸含量很低或者为0,单从有机酸方面考虑,第15天添加T酵母对发酵结果产生更好的风味。
The organic acids ingredients in soy sauce adding with different kinds of yeasts in different phases are analyzed by HPLC method, The results show that the kinds and content of organic acids in soy sauce adding with yeasts are more than those in soy sauce without adding yeasts, the lactic acid content produced by adding T yeast into soy sauce after 15 days＇ fermentation is the highest, which is increased by 60% more than that of the blank sample. The organic acids generate bad flavor such as oxalic acid, formic acid, acetic acid content is very low or zero, only considering about the organic acids, adding T yeast at the 15th day has better flavor.
出处
《中国调味品》
CAS
北大核心
2016年第6期39-41,共3页
China Condiment
