Why use fermentation
alter texture
preservation of my acid or alcohol
produce flavors and aromas
increase quality and raw value
fermentation categories
ethanolic
acetic
lactic
ethanolic
fermentation using yeast
convert glucose sugar to alcohol and CO2
for beverages and bread
bread making
uses CO2 to leaven bread and condition dough
Yeast contributes to flavor
Fermentation has no preservation effect
Ethanol production is minimal due to the short fermentation time
alcoholic beverages
equal weights of ethonal and CO2 are produced
anaerobic
Ethanol is germacidle
wine production
harvesting
crushing
fermenting
pressing
aging
finishing
beer production
mashing
lautering
boiling
fermentaiton
filtration
carbonation
bottling
acetic fermentaiton
using acetic bacteria (acetobacter) to convert alcohol to acetic acid
most common acertobacter
acetobacter aceti
fermentation with acerobacter pro/con
pro - produced vinegar
con - destroys wine if infected
vinegar
5%-8% acetic acid
Any alcohol can be turned into vinegar
lactic fermentation
Lactic acid bacteria ferment carbs to make lactic acid
pickle fermentation
prep food in by soaking and storing in brine containing salt
preserves food
produces flavor
milk fermentation
cultured milk products
diff flavor
gel-like flavor
preservation - increase in acid and decrease in water
meat fermentation process
Finley chopped meat
spice mixture
curing salts
salt and sugar
Lactic acid bacteria Inoculum
filled into casings
fermented
pasteurized 65-68C for 4-8hr
dried
stored at 4-7C
meat fermentation preservation due to
0.84%-1.2% lactic acid
nitrite spice mix
heat/smoking
reduction in water activity
low storage temp
enzymes in food processing
proteins that catalyze a reaction
advantages of enzymes
reaction at mild conditions
limited # of side reactions and by-products
disadvantages of enzymes
high cost
inactivated in some cases
may cause an allergy
Why malt barley
to activate the enzyme to break down starch
