摘要
在自然发酵的泡菜中,分别添加枸杞子和决明子两种中药材,检测这两种中药材不同含量对泡菜发酵过程中乳酸菌生长的影响。结果表明:添加适量的枸杞子或决明子均能促进乳酸菌生长,且维持高含菌量的时间也较长。因此,可选择廉价的、并能促进乳酸菌生长的中药材开发出新型泡菜保健食品。
By means of adding Lycium barbarum and Semen cassiae into natural fermentation pickle and determined the influence of Lycium barbarum and Semen cassiae on the Lactic acid bacteria in pickle. The results indicated that the proper amount of Lycium barbarum and Semen cassiae could increase the amount of Lactic acid bacteria and keep it unchanged for more time. It is possible to develop a new type health food of pickle using some cheap Chinese medicinal materials with a capability of improving the growth of Lactic acid bacteria.
出处
《食品研究与开发》
CAS
北大核心
2006年第4期67-69,共3页
Food Research and Development
关键词
中药材
枸杞子
决明子
泡菜
乳酸菌
保健食品
Chinese medicinal materials
Lycium barbarum
Semen cassiae
pickle
Lactic acid bacteria
health food
