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。
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.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1993年第2期18-24,共7页
Food and Fermentation Industries
关键词
发酵菜汁
乳酸发酵
风味
发酵饮料
Fermented vagetable juice, Lactic acid fermentation, Flavor
