Study on the Optimun pH Value in the Addition of Alkali in Laojiao Dough
Food made with dugh fermented with Laojiao naturally fermented dough tastes good and enjoyes perfect flavour. Organic acid was produced during fermentation and this acid should be neutralized by adding alkali.How much alkali should be added to achiveve the optimum flavour and taste has always been one of the difficult points in refreshment production technology. This study proved that the refreshments made of naturally fermented dough laojjao right after the addition of alkali and with the pH vlue between 6.15 ～6.20 could achieve good flavour. And the refreshments made of th laoj iao after the addition of alkali to be kept about 25 minutes in which the pH value could reach 6. 1 2 ～6.15,could gain even better flavour.
国家科技期刊平台
NSTL
万方数据
