【摘要】 文章研究了乳酸菌发酵法改良的甘草感官品质。实验结果表明,在4%的甘草溶液中,添加1%的乳酸菌,在42℃下发酵8h,甘草的感官品质最佳。甘草在乳酸菌发酵的过程中,pH逐渐下降,总酸度逐渐增加,甘草溶液腥味消失,变成愉悦的酸味。因此,通过乳酸菌发酵后,甘草的感官品质得到很大改善。更多还原

【Abstract】 In this paper,the glycyrrhiza is fermented by Lactobacillus to improve the sensory quality.The experiment results show that the sensory quality is the best when 4% glycyrrhiza solution is fermented for 8h at 42℃ with 1%Lactobacillus.During the fermentation process of glycyrrhiza,the pH decreases and the total acidity increases gradually,the odor of glycyrrhiza disappears,which becomes pleasant sourness.So the sensory quality of glycyrrhizas is improved greatly through Lactobacillus fermentation.更多还原