摘要
对泡菜的生理保健功能进行了简单的介绍,通过对天然泡菜中菌相的分析及各种菌在泡菜发酵过程中的作用,确定了纯种发酵所用的菌种,并且通过反复的实验,确定了利用纯种发酵生产泡菜的工艺条件,即适宜的菌种配比、接种量、发酵温度和发酵时间,并进行了批量生产,得到色、香、味俱佳的泡菜产品。同时,降低食盐的使用量,使产品含盐量在3%左右。
In this paper, the health functions of pickles were introduced briefly. The bacteria of pure strains fermentation was defined by analysising the strains of the natural pickles and its pole of each strain. The technological conditions of producing the pickles by pure strain fermentation were defined by doing experices repeatly, these were the suitable ratio of strain、the quantity of inoculation、fermentation temperature and fermentation time.We made the patch process and the colour、fragrant and the taste of the pickles were good. Meanwhile, the using content of the salt was cut down, the content of NaCl in pickles was about 3%.
出处
《江苏调味副食品》
2002年第3期14-16,共3页
Jiangsu Condiment and Subsidiary Food
