摘要
以甘蓝为主要原料,采用自然发酵、陈泡菜卤水发酵、乳酸菌接种发酵以及调整起始腌渍液的pH值等发酵工艺,对泡菜腌渍过程中pH值变化、硝酸盐及亚硝酸盐的消长变化规律及影响因素进行了研究和分析。
The variations of pH value, nitrite content, nitrate content and the correlative factors affecting the generation of nitrite in natural fermentation ,pure old kraut pickle fermentation, fermentation by inoculation with lactobacillus and fermentation with pH value adjustment of cabbage pickles were studied and analyzed.
出处
《食品研究与开发》
CAS
北大核心
2008年第4期132-135,共4页
Food Research and Development
