摘要
将耐低温乳酸菌以1‰的接种量用于盐渍青菜原料,食用盐含量为5-7%,经一个月盐渍处理,总酸含量均为0.6%以上,亚硝酸盐含量为1mg/kg以下。
vegetable, nitrite was Added 1%o low temperature resistant lactobacillus and 5-7% salt to the raw material of saline green after one month saline treatment, the total acid content were more than 0.6% and the concentration of below lmg/kg.
出处
《食品与发酵科技》
CAS
2013年第6期19-21,共3页
Food and Fermentation Science & Technology
基金
国家科技支撑计划课题"传统蔬菜工业化生产技术集成与新产品开发"(课题编号:2012BAD31B04)
"优质中国泡菜现代产业链关键技术研究集成与产业化示范"(项目编号:2012N20002)
关键词
耐低温乳酸菌
盐渍青菜
low temperature resistant lactobacillus
saline green vegetable
