传统泡菜混合发酵和单独发酵过程的比较研究

Comparative Study on Traditional Pickles in Mixed and Separate Fermentation Process

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.