食品工业科技2012，Vol.33Issue(23)：73-75,80,4.
生香酵母发酵改善烟梗提取液性质研究
Study on the nature of tobacco stem extract improved by using aroma yeast
周瑢 1孔浩辉 1何艳明 1程志颖 1张心颖1
作者信息
- 1. 广东中烟工业有限责任公司,广东广州510145
- 折叠
摘要
Abstract
Tobacco stem extract was inoculated with the aroma yeast and fermented at 30~C for 2d.The content of chemical components in the extract after and before fermentation was determined. The results showed that the content of soluble sugar decreased remarkably especially glucose, and the acidic value increased after the fermentation,some volatile organic acids were produced.The glucose content decreased as the adverse factors, so in subsequent applications, glucose was needed to add. Compared with the unfermented extract, aroma components of tobacco stem extract fermented by the yeast to some extent was improved, the total aroma components after 48h fermentation increased 172.13%.关键词
烟梗提取液/生香酵母/发酵Key words
tobacco stem extract/aroma veast: fermentation分类
轻工纺织引用本文复制引用
周瑢,孔浩辉,何艳明,程志颖,张心颖..生香酵母发酵改善烟梗提取液性质研究[J].食品工业科技,2012,33(23):73-75,80,4.
