水煮笋产酸机理的探讨

Acid-forming mechanism of boiled bamboo shoots

水煮笋为酸化食品,其PH值的高低直接影响水煮笋品质的好坏,乳酸杆菌和乳链球菌是笋肉产酸乳化的主要菌株,其产酸乳化过程又受假丝酵母菌的干扰导致笋肉软化,腐败变质,大量消耗乳酸,为控制假丝酵母菌的干扰,给水煮笋一个良好的产酸环境,达到笋子香、脆、嫩之口感,作者从水煮笋产酸的机理入手进行了大量的试验和研究。

Boiled bamboo shoots is acidating food,so the PH-value directly influences the quality of the boiled bamboo shoots. Lactobacillue and Strepococcus are the main strains during acid formation. And the candida interfere with the acid formation. Author studied the acid-forming mechanism of the boiled bamboo shoots, and made many experiments.