摘要
液态发酵食醋中所含的有机酸、酯类、游离氨基酸等有机物的种类非常少且含量小。因此酸味不柔和,也不具有独特的香气。利用醋酸菌、乳酸菌和酵母菌的协同发酵,可以使酸味变的柔和,并且增加酯类的香气;添加鲜味剂可以增加液态发酵食醋的鲜味,并能掩蔽醋酸的刺激口感;添加炒米色素能够调节液态发酵食醋的色泽,使其更接近于传统发酵食醋的颜色。
The vinegar produced by surnbmerged fermentation contains limited organic matters （such as organic acid, esters and free amino acid） at low level. Hence, the vinegar has sharp sour taste without unique flavor. By the cooperative fermentation ofAcetobacter, Lactobacillus and yeast, the vinegar taste became slightly soft and the slight aroma of esters was increased. By the addition of flavor enhancers, the palatable taste of the vinegar was strengthened, and the acmesthesia caused by acetate acid was masked to a certain extent. By the addition of parched rice pigment, the color of the vinegar produced by sumbmerged fermentation was deepened, which was more similar to the vinegar produced by traditional fermentation.
出处
《中国酿造》
CAS
北大核心
2008年第10期59-61,共3页
China Brewing
关键词
食醋
液态发酵
增香
调色
vinegar
submerged fermentation
flavor-improvement
color regulating
