摘要
文章分析了川南腌制芽菜的生产现状,剖析了芽菜生产中脱水、盐渍、发酵、盐水等方面存在的问题,提出了芽菜风干脱水与盐渍、多菌种发酵增香、新产品开发等转型升级的技术路径。
Analyze the production status of pickled sprouts in southern Sichuan,analyze the problems in dehydration,salinization,fermentation and brine in the production of sprouts,and put forward the technological path of transformation and upgrading such as air drying dehydration and salinization of sprouts,multi-strain fermentation and fragrance enhancement,new product development,etc.
作者
刘达玉
吴枚枚
肖龙泉
罗素琴
张佳宁
LIU Da-yu;WU Mei-mei;XIAO Long-quan;LUO Su-qin;ZHANG Jia-ning(Key Laboratory of Food Processing,Chengdu University,Chengdu 610106,China)
出处
《中国调味品》
CAS
北大核心
2019年第9期180-182,共3页
China Condiment
基金
四川省科技计划项目(2017NZ0051,2018GZ0374,2018GZ0022,2018NZ0028)
关键词
芽菜
腌制
后熟发酵
盐水酱汁
sprouts
pickling
after-ripening fermentation
brine sauce
