为探究不同泡菜水和发酵方式对小米辣品质特性的影响,本研究对小米辣进行新泡菜水自然发酵、新泡菜水混菌(植物乳杆菌Lactiplantibacillus plantarum KUST-D1303:盔形毕赤酵母Pichia manshurica KUST-F1705=1:1)接种发酵、老泡菜水自然...为探究不同泡菜水和发酵方式对小米辣品质特性的影响,本研究对小米辣进行新泡菜水自然发酵、新泡菜水混菌(植物乳杆菌Lactiplantibacillus plantarum KUST-D1303:盔形毕赤酵母Pichia manshurica KUST-F1705=1:1)接种发酵、老泡菜水自然发酵和老泡菜水混菌接种发酵4种方式发酵,并对发酵小米辣的品质特性进行比较分析。结果表明,与其他发酵方式相比,老泡菜水混菌接种发酵显著(P<0.05)增加了发酵小米辣中乳酸菌数量、有机酸含量以及挥发性风味物质,特别是醇类、萜烯类和含硫化合物的种类和含量,降低了亚硝酸盐含量。此外,老泡菜水混菌接种发酵小米辣的pH下降迅速并保持稳定,可延缓小米辣在发酵过程中变黄、变软。综上,老泡菜水混合接种发酵可提高发酵小米辣的安全性、风味组分以及改善产品的滋味,是发酵小米辣的优选工艺。展开更多
In recent 20 years the rapid growth of fruit and vegetable processing industry has occurred in China presently, its output of fruit and vegetable products was the first worldwide. The industry of fruit and vegetable p...In recent 20 years the rapid growth of fruit and vegetable processing industry has occurred in China presently, its output of fruit and vegetable products was the first worldwide. The industry of fruit and vegetable processing in China has beccrne one section with developmental potential and manifest advantages internationally which promoted regional agricultural development enhanced the agricultural profit increased the farmer’s income and pushed the development of food industry. The developmental trend present status and problems of fruit & vegetable processing for China as compared to internation was discussed covering the processing equipment for fruit and vegetable standard of fruit and vegetable product comprehensive utilization of fruit and vegetable the market of frui L and vegetable product and the development of processing enterprises the suggestions was also put forward for tbe sustainable development of China fruit and vegetable processing industry. The enlargement of scientific research investment the intensification of the R&D capability and the enhancement of the science & technology originality to totally elevate the competitiveness worldwide was the core to guarantee the sustainable development for China fruit & vegetable industry.展开更多
文摘为探究不同泡菜水和发酵方式对小米辣品质特性的影响,本研究对小米辣进行新泡菜水自然发酵、新泡菜水混菌(植物乳杆菌Lactiplantibacillus plantarum KUST-D1303:盔形毕赤酵母Pichia manshurica KUST-F1705=1:1)接种发酵、老泡菜水自然发酵和老泡菜水混菌接种发酵4种方式发酵,并对发酵小米辣的品质特性进行比较分析。结果表明,与其他发酵方式相比,老泡菜水混菌接种发酵显著(P<0.05)增加了发酵小米辣中乳酸菌数量、有机酸含量以及挥发性风味物质,特别是醇类、萜烯类和含硫化合物的种类和含量,降低了亚硝酸盐含量。此外,老泡菜水混菌接种发酵小米辣的pH下降迅速并保持稳定,可延缓小米辣在发酵过程中变黄、变软。综上,老泡菜水混合接种发酵可提高发酵小米辣的安全性、风味组分以及改善产品的滋味,是发酵小米辣的优选工艺。
文摘In recent 20 years the rapid growth of fruit and vegetable processing industry has occurred in China presently, its output of fruit and vegetable products was the first worldwide. The industry of fruit and vegetable processing in China has beccrne one section with developmental potential and manifest advantages internationally which promoted regional agricultural development enhanced the agricultural profit increased the farmer’s income and pushed the development of food industry. The developmental trend present status and problems of fruit & vegetable processing for China as compared to internation was discussed covering the processing equipment for fruit and vegetable standard of fruit and vegetable product comprehensive utilization of fruit and vegetable the market of frui L and vegetable product and the development of processing enterprises the suggestions was also put forward for tbe sustainable development of China fruit and vegetable processing industry. The enlargement of scientific research investment the intensification of the R&D capability and the enhancement of the science & technology originality to totally elevate the competitiveness worldwide was the core to guarantee the sustainable development for China fruit & vegetable industry.
