对甘草感官品质改良的研究

Study on Improving the Sensory Quality of the Glycyrrhiza

该文研究了微生物发酵法、蒸煮法、冷冻干燥法、食品添加剂法、碳酸化法对甘草提取液感官品质的改良效果。实验结果表明,微生物发酵法和蒸煮法对甘草提取液的各项指标均有改善作用。冷冻干燥法对甘草提取液的气味具有改良效果。食品添加剂法和碳酸化法对甘草提取液的滋味具有较好的改良效果。微生物发酵法、蒸煮法、冷冻干燥法、食品添加剂法、碳酸化法对甘草感官品质的改良都具有一定的效果,其中微生物发酵法效果最好。

The effect of improving the sensory quality of the glycyrrhiza was researched through the methods of fermentation,cooking,freeze-drying,food additives and carbonation in this paper.The experiment results showed that the methods of fermentation and cooking could all improved the indexes of the glycyrrhiza.The method of freeze-drying could only improved the odor of the glycyrrhiza.The methods of the food additives and carbonation could only improved the taste of the glycyrrhiza.The methods of fermentation,cooking,freeze-drying,food additives and carbonation all had certain effects on the sensory quality of the glycyrrhiza,in which the method of fermentation had the best effect.