摘要
菊芋富含氨基酸、糖分和维生素,多用来腌制咸菜或制成泡菜。以市售菊芋、白菜、萝卜为原料在食盐浓度为6%、自然发酵条件下的含菊芋的泡菜和不含菊芋的泡菜进行比较实验,实验结果表明:添加菊芋对泡菜pH值、总酸度影响不大,明显增加了亚硝酸盐和氨态氮含量。
Jerusalem artichoke was rich in amino acid, sugar and vitamin, and used for curing pickles or pickled made. Merchant artichoke, Chinese cabbage, radish as raw materials in the salt concentration was 6% , under natural fer-mentation conditions, the comparison experiment of pickle contend Jerusalem artichoke and without was carried out. The results showed that adding the Jerusalem artichoke had little effects on the pH value and total acidity, but increased the ni-trite and ammonia nitrogen content significantly.
出处
《广州化工》
CAS
2012年第23期80-81,94,共3页
GuangZhou Chemical Industry
关键词
菊芋
四川泡菜
发酵
变化规律
Jerusalem artichoke
Sichuan pickle
fermentation
change rule
