摘要
本文对乳酸黄瓜的腌制方法进行了研究和探讨。利用多菌株乳酸菌菌液腌制黄瓜 ,不仅使酸黄瓜的酸味更加纯正 ,而且提高了营养价值 ,本方法适合于酸黄瓜等生产企业技术升级和产品内在质量的提高。
The method for pickle curing lactic acid cucumber was studied.The lactic acid cucumber was pickle cured with multi-strain lactic acid bacterial liquid.The sour flavour and nourishing value of the lactic acid cucumber was purifled and reproved.The techniques of enterprise for production of acid cudumber can be upgraded by this method and the internal qualities of the product can be reproved.
出处
《中国调味品》
CAS
北大核心
2001年第10期16-17,19,共3页
China Condiment
基金
哈尔滨市科技攻关项目 (编号 0 112 2 110 5 1)的子项目之一
关键词
乳酸黄瓜
乳酸菌菌液
腌制
感官评定
Lactic acid cucumber
Lactic acid bacterial liquid
pickle
