The relationship between lactic acid and food

I have heard of it. There are many types of food in the world, and their properties and qualities are different. Among them, lactic acid, although invisible and colorless, is very important in food.

Lactic acid is produced from sugars through microbial fermentation. Looking at daily food, there are many things that are closely related to lactic acid. First of all, dairy products, milk is a good nourishment, but it is fermented by lactic acid bacteria to become yogurt. This yogurt is rich in lactic acid, which not only tastes sweet and sour, but also has a unique flavor. Its texture is thick and the entrance is smooth, which is very different from the pure taste of milk. The reason why yogurt has this taste is also the work of lactic acid. And lactic acid bacteria are in the intestines, which can help transport and improve health. This is the power attached to lactic acid.

Look at kimchi and the like. Cabbage, radish and other vegetables are originally light things. After being soaked in salt water and fermented by the power of lactic acid bacteria, lactic acid is produced. Lactic acid gives kimchi a sour and refreshing taste, which can wake up the spleen and stomach and increase appetite. At every meal, kimchi is served with kimchi, and the taste in the mouth is rich and the food feels sweet. In the past, when supplies were scarce, kimchi was a must-have food for the common people. Thanks to the power of lactic acid, vegetables could be stored for a long time and tasted delicious.

There are fermented soy products, such as fermented fermented bean curd. In its production process, lactic acid is also involved. The formation of lactic acid makes fermented bean curd delicate in texture and unique in flavor. Among its salty aroma, it has a slightly sour taste, which is unique. Fermented bean curd with porridge is a good product, and the beauty of lactic acid can be seen here.

As for bread and cakes, although the name of lactic acid is not obvious, when making them, yeast fermentation occasionally produces lactic acid. Lactic acid can adjust the pH of the dough, making the bread soft in texture and pleasant in aroma. When eating, the taste is dense and the aftertaste is endless.

Although the ancients did not understand the chemical nature of lactic acid as well as people today, they were able to make good use of lactic acid to make delicious food in their dietary practice. From the fermentation of dairy products, to the production of kimchi, fermented bean curd, and even the baking of bread and cakes, lactic acid silently plays its role, making the taste of food ever-changing and enriching our table. Although invisible, it is indispensable; although subtle, the effect is outstanding. Food is enhanced by lactic acid, adding its flavor and color, adding a lot of color to the food culture, and sincerely becoming a wonderful existence in the food world.