摘要
对人工发酵和自然发酵泡菜中亚硝酸盐含量进行了对比分析。结果表明,人工发酵泡菜比自然发酵泡菜中亚硝酸盐含量明显降低,且缩短了发酵时间。
The nitrite contents in pickles produced by inoculated fermentation or natural fermentation were compared. The results indicated that the nitrite content in inoculated-fermented pickle was evidently decreased compared with natural-fermented pickle. Besides, the manual inoculation shortened the fermentation time.
出处
《中国酿造》
CAS
北大核心
2007年第11期51-52,共2页
China Brewing
关键词
人工发酵
自然发酵
泡菜
亚硝酸盐
inoculated fermentation
natural fermentation
pickle
nitrite
