摘要
以韭菜为原料,通过不同加糖量、温度、加盐量和菌种量对韭菜的发酵条件进行了研究。结果表明,糖是发酵的基础物质,正常的发酵条件为温度25℃,糖3%,盐6%。
Using Chinese chive as a raw material, the sugar content, fermentation temperature, salt content and inoculation amount were studied for the fermentation of Chinese chive. The result showed that sugar was the substrate for fermentation. The normal fermentation was carfled out at 25℃ with 3% sugar and 6% salt.
出处
《中国酿造》
CAS
北大核心
2007年第2期26-29,共4页
China Brewing
关键词
韭菜
乳酸发酵
发酵机理
Chinese chive
lactic acid fermentation
fermentation mechanism