摘要
试验以青菜为原料,研究青菜自然发酵和人工接种发酵对品质及亚硝酸盐含量的影响。结果表明:人工接种发酵不但发酵速度快,亚硝酸含量低,而且亚硝酸盐高峰来得早,峰值低。
This experimentation take vegetables as raw materials, to research the effect of natural fermentation and inoculated fermentation on experimentation quality and the content of nitrite. The results showed that： inoculated fermentation not only has the faster fermentation speed and the lower nitrite, but also has the nitrite peak come earlier, and its numerical value is low.
出处
《食品科技》
CAS
北大核心
2010年第2期52-55,共4页
Food Science and Technology
关键词
人工接种
腌渍菜
发酵
亚硝酸盐
inoculated fermentation
pickled vegetables
fermentation
nitrite
