发酵辣椒酸味剂调配技术的研究

摘要

Determine the composition of mixed sour agent is citric acid,lactic acid,acetic acid,malic acid and tartaric acid,the best percentage among them is 65∶13∶10∶6∶6,the optimum adding amount of mixed sour agent is 0.35% by contrast experiment.%通过对比实验，确定了调配发酵辣椒所需复合酸味剂的组成为柠檬酸、乳酸、乙酸、苹果酸与酒石酸，它们之间的最佳百分比为65∶13∶10∶6∶6，复合酸味剂的最适添加量为0．35％。