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Updated: Jan 18, 2026
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Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
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通过短时间的二次发酵来提高发酵可可豆的质量和风味,使用Candida tropicalis作为起始剂和Citrus limon皮作为起始剂
Kamarisima1, Artnice Mega Fathima1,2, Pingkan Aditiawati1
1Microbial Biotechnology Research Group, School of Life Sciences and Technology, Institut Teknologi Bandung, Bandung, Indonesia.
Journal of the science of food and agriculture
|September 10, 2025
概括
优化可可豆的二次发酵,使用果皮和Candida tropicalis显著提高了豆的质量. 这种方法提高了发酵成功率,并开发出独特的巧克力风味.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 农业化学 农业化学
背景情况:
- 可可加工中的二次发酵旨在减少不受控制的初级发酵带来的质量变化.
- 对于二次发酵的优化策略目前还没有得到充分的探索.
- 这项研究调查了使用果皮和Candida tropicalis的二次发酵增强.
研究的目的:
- 评估果皮和Candida tropicalis在改善可可豆二次发酵中的有效性.
- 为了确定增强二次发酵的最佳条件.
- 评估对可可豆质量和感官属性的影响.
主要方法:
- 进行了小规模 (250克) 和大规模 (2000克) 的二次发酵.
- 测试了Citrus limon成分 (干切片,皮) 和Candida tropicalis的不同度.
- 最佳条件包括4% (w/w) 的皮,10% (v/w) 的C.热带,以及30分钟的发酵期.
主要成果:
- 在最佳条件下,发酵好的可可豆从60%增加到85%.
- 总含量增加了38%.
- 关键的氨基酸如氨酸,氨酸和酸显著增加,以及增强的巧克力,水果和坚果感官音符.
结论:
- 开发了一种快速,经济高效的方法来提高发酵可可豆的质量.
- 该方法有可能为巧克力行业创建独特的风味配置文件.
- 这种方法为可可豆加工和产品开发提供了有价值的工具.
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