摘要
研究以酿酒酵母发酵黑蒜汁,探讨发酵中酿酒酵母活菌数及黑蒜汁糖度、pH、还原糖、总糖及酒精度的变化。结果表明,酿酒酵母在黑蒜汁中快速生长产生大量泡沫,活菌数快速增加后趋于稳定,糖度及pH略降后达到平衡。可见酿酒酵母能够利用黑蒜汁中糖及其他营养进行发酵。7 d发酵,黑蒜汁中未检测出酒精,且口味不佳。以上结果表明,黑蒜可能更适合用活性成分提取后调配的方法生产配制酒。
In the study, Saccharomyces cerevisiae was used to ferment the black garlic juice. Changes of CFU, pH, reducing sugar, total sugar and alcohol degree during fermentation time were researched. The result showed Saccharomyces cerevisiae grew fast in black garlic juice and produced a lot foam. During ferrnention time, CFU showed a trend from rise to stable, sugar degree and pH remain stable. Alcohol was not detective in black garlic juice after 7 d fermentative, it was a good method for making imitation wine with black garlic active ingredient as one of the raw material.
出处
《食品工业》
CAS
北大核心
2018年第1期109-112,共4页
The Food Industry
基金
黑龙江省科学院科学研究基金项目(HKY201608)
关键词
酿酒酵母
黑蒜汁
总糖
还原糖
Saccharomyces cerevisiae
black garlic juice
total sugar
reducing sugar
