摘要
研究了酸菜用直投发酵剂对酸菜生产中亚硝酸盐和Vc含量的影响,结果发现37℃条件下,2%食盐添加量、0.1%菌粉接种量发酵7d,此时酸菜品质最优。
In this study,nitrites and vitamin C content of Chinese pickle are researched during chinese pickle fermentation by DVS（Directed Vat Set）.The result showed that the quality of Chinese pickle is optimal at 37 ℃,2% salt and 0.1% DVS during seven days fermentation.
出处
《食品科技》
CAS
北大核心
2011年第1期64-67,共4页
Food Science and Technology
基金
哈尔滨市科技创新人才研究专项资金项目(2008RFQGN120)
东北农业大学开放实验课题
