摘要
本试验研究了泡菜自然发酵过程中主要成分的变化及其与乳酸菌生长的关系 ,结果表明 :不同蔬菜原料 ,3 0℃自然发酵生产泡菜的过程中 ,泡菜汁中食盐 (NaCl)、葡萄糖、可滴定酸度、维生素C(Vc)含量等指标的变化趋势相同 ,食盐不作为乳酸菌生长的营养成分。随发酵时间的延长 ,泡菜汁中Vc含量增加。甘蓝单独自然发酵风味不理想 ,可能与其自身携带乳酸菌种有关。
The variance of main components in pickle juice during nature fermentation(30℃)and the its relation with the growth of lactic bacteria was analyzed The result showed:the changes of salt,glucose ,titratable acidity and vitamin C(Vc)content in the juice of different material pickles had the same trend;salt did nod act as nutrient to lactobacillus;content of Vc was increased with fermentation time prolonged ,the cabbage pickle did not have the good flavor which maybe caused by the lactobacillus strain
出处
《中国调味品》
CAS
北大核心
2002年第8期17-21,共5页
China Condiment
关键词
泡菜汁
自然发酵
主要成分
乳酸菌生长
pickle juice
nature fermentation
main components
variance
