摘要
制备了一种香味盐水豆,并对其进行破坏性实验研究。结果表明引起这种香味盐水豆变质的菌种主要为大肠菌群和葡萄球菌,并成功地解决了该食品的防腐变质问题。
A kind of fragrant saltish green - pea was prepared. Coliforms groups and staphylococcus were identified the main bacteria that deteriorated the fragrant saltish green-pea by destructive experiments. Some acidic antimicrobial a-gents were used to protect the food from deterioration successfully.
出处
《食品与机械》
CSCD
1997年第4期19-20,共2页
Food and Machinery
关键词
豆制品
香味盐水豆
制备工艺
Fragrant saltish green - pea Preparation Angimicrobe
