发酵酸度

Flavourzyme酶解大豆分离蛋白对酸奶发酵酸度及流变特性的影响研究

Study on Acidity and Rheological Behaviour of Yogurt Mixed with Enzymatic Soy-protein Hydrolysate

乳品发酵酸度智能检测仪的研究与开发便携式二氧化硫检测仪

The Research and Development of Intelligent Detection Device for the Measurement of Dairy Fermentation Acidity

不同处理方法对白菜发酵酸度及亚硝酸盐含量的影响导数伏安法测定肉类食品中的亚硝酸盐

Influences On Content of Nitrites and Acidity of Pickled Chinese Cabbage in Different Tackling Determination for Nitrites in Meat by Derivative Voltammetry

利用柑橘汁调节发酵初始酸度应控制柑橘汁在20%以下，发酵原液的pH值调节在4.0左右，此时酒精产率高。

Besides , the use level of orange juice should be controlled below 20 % during the regulation of initial acidity and pH value of fermenting solution controlled at about 4.0 , which could produce high alcohol yield .

再经醋酸发酵80h，酸度达3.15g/100mL。

Then after 80 h of acetic fermentation , the acidity reached 3.15 g / 100 ml.

发酵型高酸度醋的应用及其酿造技术

Application and fermentation technology of highly sour fermented vinegar

接种量大小与发酵剂的酸度和菌株活力有关；

The quantity of inoculation of lactobacillus relate to acidity and activity of lactobacillus .

阐述了采用液态深层酿造技术生产发酵型高酸度醋的工艺原理及其发展情况。

Meanwhile , this article introduces highly sour vinegar 's technical principle and its developing prospect .

在发酵中，酸度、可溶性蛋白质、氨基氮增加而糖明显降低。

During fermentation , acidity , soluble protein and amino nitrogen were increased while pH , free sugar and reducing sugar decreased significantly .

大米发酵过程中酸度以及蛋白质、脂肪、灰分等成分变化，同时淀粉的糊化特性也发生变化，影响米粉加工品质。

The rice protein , fat , ash acidity , such as changes in composition and starch gelatinization characteristics In the fermentation process .

发酵结束时酸度控制在75°T左右，经过冷藏最终产品酸度应控制在90-100°T为宜。

Acidity is controlled around 75 ° T when fermentation finishes . The acidity of the final products after cold storage must be controlled at 90-100 ° T.

8产酸速度快，抑制杂菌能力强，产品中亚硝酸盐含量低，发酵后期产品酸度稳定，低食盐含量（10%以下）发酵产品的保藏期能显著延长。

Showed that with obvious lactic acid productivity , inhibition effect to corruptive microbes , low nitrite content in product , steady acidity in fermentation anaphase and the storage life of product was obviously prolonged in low salt content by inoculation fermentation .

可能由于霉菌的活性，发酵时间较长造成酸度降低而pH升高。

Longer fermentation resulted decrease in acidity and increase in pH which could be due to activity of mold .

早籼米在发酵过程中的酸度变化及发酵米与其它米淀粉流变学特性研究

Acidity change of early indica rice in the process of fermentation and studies on paste property of early indica rice and other kinds of starchs

在此条件下，利用酶解液在乳酸发酵中对培养基酸度和菌种生长情况进行研究，结果表明，米糠酶解液能够促进乳酸发酵液中菌种的生长，提高发酵液的酸度。

It is proved by analyzing the acidity of substrate and growth of bacterium that the enzyme solution of rice bran can accelerate growth of bacterium and advance acidity of yeastiness in the best condition .

研究了莲子乳酸菌的发酵工艺及发酵过程中酸度，还原糖、氨基态氮含量，以及乳酸菌数的变化。

The zymotechnics of lotus yogurt and the changes of acidity , reducing sugar , amino acid , lactobacillus number in fermentation process were studied .

接种乳酸菌能迅速启动苹果酸-乳酸发酵，缩短发酵时间，降低酸度，苹果酸-乳酸发酵更彻底；提高和改善葡萄酒的感官质量。

Lactobacillus inoculation could rapidly activate malolactic fermentation , shorten fermentation time , reduce the acidity , achieve complete fermentation , and improve the sensory quality of grape wine .

乳酸菌发酵可以缩短发酵时间节约成本，全麦粉发酵剂的总酸度（TTA）高于普通粉发酵剂。

LAB fermentation could shorten the fermentation time and save cost . Total titratable acidity of whole wheat starters ( WWS ) were higher than that of all purpose flour starters ( APS ) .

醋酸发酵的最佳条件是：酒精度8%，接种量8%，发酵温度32℃，发酵7d，所得酸度是4.3%。

The best conditions of acetic acid fermentation : alcohol 8 % inoculum 8 % , fermentation temperature 32 ℃, fermentation 7d , from the acidity of 4.3 % . 5 .