摘要
通过分析接入不同乳酸菌和自然发酵泡菜过程中亚硝酸盐、酸度、氨基态氮含量、乳酸菌和杂菌数的变化,发现人工接入混合菌种泡菜风味较好,亚硝酸盐含量较低,生产时间短,是一种较好的低盐度泡菜生产方法。
In this paper experiment was carried out to test the effects of pickle production by inoculating three strains of lactobacillus on quality, content of nitrite and amino acid, acidity, number of microbe, as compared to natural fermentation. The results indicated that inoculation fermentation resulted in relatively lower nitrite content and shorter fermentation time, and it＇s flavor was as good as natural fermentation.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第4期175-177,共3页
Science and Technology of Food Industry
基金
杭州市科技局院所专项基金项目(200463N12)
关键词
泡菜
乳酸菌
纯种接种
亚硝酸盐
pickles
Lactobacillus
pure strain inoculation
nitrite
