提高发酵面食感官品质的因素研究  

Study on the Factors of Improving the Sensory Quality of Fermented Pasta

作　　者：崔云 CUI Yun(Tianjin Economics and Trade School,Tianjin 300381,China)

机构地区：[1]天津市经济贸易学校,天津300381

出　　处：《现代食品》2022年第2期106-108,共3页Modern Food

摘　　要：中国饮食讲究色香味形质,人们对于美食的追求除了要求较好的口味口感,还要求完美的外观。本文对影响面食发酵的因素进行分析,以探索提高发酵面食感官品质的方法和路径,为各类发酵面食的制作提供可参考的依据。Chinese food pays attention to color, aroma, shape and quality. People’s pursuit of food requires not only good taste, but also perfect appearance. This paper analyzes the factors affecting the fermentation of pasta, in order to explore the methods and paths to improve the sensory quality of fermented pasta, so as to provide a reference basis for the production of various fermented pasta.

关 键 词：发酵面食 酵母 发酵 感官品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]