摘要
以传统四川泡菜工艺为基础,比较莲花白、胡萝卜、豇豆、青椒四种常见蔬菜混合发酵和单独发酵过程的p H、总酸度、硬度和咀嚼性的动态变化。试验结果表明,混合发酵泡菜口感滋味佳,更受消费者欢迎。
Based on the traditional craft of Sichuan pickles,we compared p H,total acidity,hardness and chewiness of cabbages,carrots,cowpeas and green peppers in mixed and separate fermentation. Experimental results showed that the mixed fermented pickles tasted good,which was more popular with consumers.
出处
《中国食物与营养》
2015年第2期34-38,共5页
Food and Nutrition in China
关键词
泡菜
发酵
总酸度
硬度
咀嚼性
pickles
fermentation
total acidity
hardness
chewiness