市售菌种在白酸汤发酵中应用的研究  

Study on the Application of Commercial Strains in the Fermentation of White Soursoup

作　　者：柯旭清[1] 徐兆伯[1] 王力[1] KE Xuqing;XU Zhaobo;WANG Li(Guizhou Light Industry Technical College,Guiyang 550025,China)

机构地区：[1]贵州轻工职业技术学院,贵州贵阳550025

出　　处：《现代食品》2021年第14期210-213,共4页Modern Food

基　　金：贵州轻工职业技术学院科研项目(20QY01)。

摘　　要：本文利用市售乳酸菌、市售酵母菌和老酸汤进行单一和复合接种发酵生产白酸汤。研究表明,单独使用市售菌种生产的白酸汤在产酸量、感官指标等方面均不能达到传统白酸汤所具有的特性;使用市售乳酸菌和老酸汤复合接种发酵不适合于白酸汤的生产;采用市售酵母菌与老酸汤复合接种进行白酸汤的发酵生产,所得白酸汤在总酸含量、感官指标等方面都优于传统白酸汤。The production technology of white sour soup by inoculating commercial lactic acid bacteria,commercial yeast and old sour soup separately or jointly was studied.The results showed that the acid yield and sensory index of white sour soup produced by commercial bacteria alone could not reach the characteristics of traditional baisuan soup;The compound inoculation of commercial lactic acid bacteria and old sour soup is not suitable for the production of white sour soup;White sour soup was produced by compound inoculation of yeast and old sour soup.The total acid content and sensory indexes of white sour soup decoction were better than those of traditional white sour soup.

关 键 词：白酸汤 市售菌种 发酵 

分 类 号：TS264[轻工技术与工程—发酵工程]