Is sour the same as fermentation? Why can sauerkraut ferment?

It's different, fermentation, such as steamed steamed buns, is to let the noodles fully ferment, and the sour is likely to have deteriorated.

The principle of fermentation is that yeast performs anaerobic respiration to decompose the sugar in the flour and convert it into carbon dioxide and water, carbon dioxide and water will react to produce carbonic acid, so the fermentation time will be sour for a long time.

Yes, the fermentation time is related to the sugar and oil content of the dough and the fermentation temperature. When the normal dough is at 28 degrees, it takes about 1-2 hours. If the temperature is too high or too low, the fermentation time should be shortened or extended accordingly.

Over-fermentation can be compensated, the flour becomes sour, and a little baking soda can be added appropriately to neutralize the sourness.

No. Yeast fermentation is a process in which the yeast produces carbon dioxide and alcohol through anaerobic respiration, which is not lactic acid and does not have a sour taste.

It will be sour, and the yeast will make dough because the enzymes in the yeast combine with the protein molecules in the dough to form a macromolecular network structure, which increases the gas holding capacity, elasticity and toughness of the dough.

It will be sour, so we can add some baking soda to neutralize it. And when making dough, you must not add too much yeast.

If you put too little yeast, it will be sour, so try not to pick at the yeast

Sauerkraut fermentation occurs because it produces some fungi through air contact that causes these spoilages of its vegetables.

Method of sauerkraut fermentation:

1.Prepare the rice washing water.

Rice washing water, as the name suggests, is the water after washing rice. The fermentation of protein celery and plum in rice soup can promote the fermentation of sauerkraut and shorten the pickling time. At the same time, amino acids are formed by the fermentation of proteins.

It is more conducive to human absorption.

2.Pick a few plants of mustard greens in the vegetable patch and wash them, paying special attention to the gaps between the vegetables and the leaves.

3.If you leave the washed mustard greens in the sun for 20 minutes, the vegetables will soften and collapse, and the leaves will shrink; Step 4: Place the dried vegetables in a pot, sprinkle with salt, stir, and gently rub together.

Do not rub the leaves, otherwise the finished product will not taste good, and the salt will be absorbed. Then sprinkle with salt, stir, and knead until you see the dish in the basin - blue water, which means that you have successfully kneaded the salt and the mustard has tasted.

4.Prepare a ceramic or glass jar, wash and drain in advance, and put the good-tasting mustard in it.

5.Add the rice water of the day to the glass jar (the rice water is easy to ferment after a long time). The rice washing water is completely soaked in mustard, and the jar is covered with water (fermentation in an anaerobic environment).

6.Open the lid and eat again in two days.

1. The fermentation of sauerkraut is because it produces some fungi through the contact of empty and impulsive, which causes its vegetables to produce these spoiled ridge bends, so it produces fermentation.

2. The production of sauerkraut mainly relies on the fermentation of lactic acid bacteria, which decomposes the monosaccharides and disaccharides in the Chinese cabbage to produce lactic acid to reduce the pH value, and the carbon dioxide produced by fermentation makes the cherry belt in the fermentation vessel in an anaerobic state, so as to prevent the food from being infected by other microorganisms and cause spoilage, and play a role in prolonging the shelf life of food.

Sauerkraut fermentation occurs because it produces some fungi through air contact that causes these spoilage conditions in its vegetables.

The use of yeast and dough is a method of making pasta, and this process is also called "fermentation", or "first proofing". It is to combine the enzymes in the yeast with the protein molecules in the dough to form a macromolecular network structure and increase the gas retention, elasticity and toughness of the dough. This process is affected by the temperature and other environments, and there is also a certain amount of time.

Once the dough is exceeded, it will be sour, and you have to find a way to remedy it.

The principle and process of dough fermentation.

I use yeast to make fermented products and noodles, yeast.

Under the condition of moisture and starch as nutrients, coupled with the right temperature, the nutrients in the dough are absorbed to maintain its active movement, and it will multiply rapidly. A complex organic compound called an enzyme is produced inside the dough, which hydrolyzes sugar molecules, which are converted into maltase, which in turn is converted into glucose.

Calories and glucose are nutrients that maintain the life of the bacteria and the reproduction of yeast itself, producing carbon dioxide.

gas, so that the dough becomes larger and has a feeling of bulkingness.

How long does it take for yeast to leave.

There is no specific time for the dough to be made with yeast, and it also depends on these factors: first, use warm water of about 25-35 degrees (you can feel it without burning your hands) to melt the appropriate amount of yeast, let it stand for about 5 minutes, and then slowly stir it in the dough. If the best temperature for fermentation in summer is about 20 degrees Celsius, and the dough is kneaded, as long as the lid is closed, it will be the best dough for a maximum of 3 hours.

In winter, when the temperature is low, the indoor heating equipment also depends on the "environment" of the surface. However, the survival temperature of yeast is about 40 degrees (but it must not exceed 54 degrees, otherwise it will scald the yeast), that is, the water temperature is slightly hot when you test it by hand. With water at this temperature, the yeast is also melted first, and after a few minutes, it is mixed with flour.

Affected by the temperature, the basin should be usedplastic wrapWrap it and put it near a heat source, such as a stove, hot kang, heater, etc., and the volume of the dough will increase to about twice the original volume for up to 6 hours, which is a good dough.

It is indeed such a yeast dough, if it is very long, it will make the dough have a sour taste, at this time we can add an appropriate amount of baking soda to the dough, which can be effectively relieved.

It will be sour, and the yeast is to let the enzymes in the yeast combine with the protein molecules in the dough to form a macromolecular network structure, which increases the gas holding capacity, elasticity and toughness of the dough, which will lead to acidification over time.

Of course, it will be sour, so when using yeast to make dough, be sure to grasp the time, not too long and not too short.

How is the phenomenon of acid in the process of brewing liquor mainly caused 1. If the raw materials used in the brewing of liquor are rancid and deteriorated, then the effect of saccharification and fermentation will be directly affected in the production of liquor, resulting in the accumulation of acid substances, so the quality of raw materials must be excellent in order to control acid production. 2. The sour taste in the liquor ** raw materials are not clean, infected with miscellaneous bacteria, the cooking and gelatinization of raw materials is not enough, there is a phenomenon of mixed growth or the temperature of entering the pool is high, the acid production amplitude is large and the environmental hygiene is poor, which also has an impact on miscellaneous bacterial infection. 3. In the process of brewing, it is necessary to grasp the temperature, water quality, water quantity, quality of rice, degree of cooking and the amount of baking powder.

Therefore, every step of the winemaking process is related to the difference in the quality and taste of the wine. 4. There are many reasons for rapid fermentation due to excessive fermentation, such as high cellar temperature, large amount of koji, high oxygen content in the cellar, use of cold water to add slurry, etc. If the fermentation temperature rises too fast, it will lead to premature aging of yeast and a large number of acid-producing bacteria, so as to increase the acidity of the fermented grain.

5. Poor management of fermentation and miscellaneous bacterial infection will also lead to serious acid production. Under aerobic conditions, acetic acid bacteria can not only redoxen sugars to produce acetic acid, but also directly oxidize alcohol. Therefore, if the fermentation management is not good in the brewing of liquor, it will lead to fermentation air leakage, and then acetic acid bacteria and other miscellaneous bacteria will grow and multiply in large quantities, resulting in the fermentation of sour.

All in all, the fermentation process of liquor is the main reason for the acid production of liquor, so the production link is more important, if in the process of receiving liquor, a large amount of organic acid in the liquor is concentrated in the back or tail section of the liquor, then the liquor quality will also be sour.

Isn't it sour to ask a question about the revisions?

The high fermentation temperature leads to a sour taste, which can not be modified.

Answer: Try to choose the morning and evening when the temperature is low to start fermentation, ensure that the room temperature is not too high during the peak fermentation period, appropriately reduce the amount of koji, pay attention to the temperature change of the mash at any time, and when it exceeds 36, stir it and use a fan to cool down.

The process is unhygienic, and a large number of acid-producing bacteria invade.

2 There is a surplus of protein in the fermented grain, and the amount of koji is large.

3. High temperature, large moisture, long fermentation period and high starch concentration.

In addition, during distillation, the tail of the wine cannot be removed reasonably, resulting in the flow of ingredients with high boiling point and higher acid content into the wine, resulting in an increase in the acidity of the wine.

There are four reasons that affect the acidity of yogurt: the acid-producing ability of the strain, the length of fermentation time, the storage method, and the amount of sugar added.

Yogurt is a milk drink with sweet and sour taste, which is a milk product that uses milk as raw material, pasteurizes and then adds beneficial bacteria (starter culture) to milk, and then cools and fills after fermentation.

The production process of yogurt can be summarized as several processes: batching, preheating, homogenization, sterilization, cooling, inoculation, fermentation, cooling, packaging and ripening.

1.Raw materials, protein content of milk, pH, etc., as well as the number of bacteria2Temperature, temperature is of great significance to fermented food, not much to say3Strains, strains determine the quality and quality of yogurt, and there are many others, the most important of which are these.

Hello <>, for you to find out the difference between pre-fermentation and post-fermentation of yogurt: the content of lactic acid bacteria does not touch the same <> yogurt, generally refers to sour milk, it is fresh milk as the raw material, after Marcellian sterilization and then add beneficial bacteria (starter culture) to the milk, after alcohol, and then cool and fill a late sedan milk product. At present, most of the yogurt products on the market are coagulated, stirred and fruity with various fruit juices, jams and other accessories.

Yogurt not only retains all the advantages of milk, but also makes some aspects of the process more suitable for human nutrition and health products.

Hello dear! We'll be happy to answer for you. Difference Between Pre-fermentation and Post-Fermentation of YogurtA:

Choose to put sugar before fermentation: add sugar before fermentation, the sugar fetish will be fully dissolved, the taste will be more uniform, sweeter, and the taste will be purer. Moreover, wait until the fermentation is good and then add sugar, and the yogurt will not look good after stirring.

The coagulated yogurt is slightly more in the box, and the bag is much thinner, because the yogurt has pre-fermentation and post-fermentation. Generally, boxed yogurt is mostly fermented, but now the bagged yogurt is generally produced by pre-fermentation. There is little difference between the box and the bag, in terms of shelf life, the fewer the preservation days, the better, and the longer the shelf life, either there are more preservatives, or there are more preservative processes.