摘要
探讨了人工接菌发酵黄瓜理化指标及微生物变化规律。结果表明,人工接菌黄瓜在发酵过程中,总酸度增高,总糖的含量随发酵时间延长而减少,亚硝峰出现较快,发酵后期大肠菌群最近似值降到很低;发酵黄瓜中VC损失小。同时对黄瓜泡菜与传统酸黄瓜进行了感官评价。
Changes of cucumber physicochemical characteristics and microorganisms during cucumber fermentation with pure culture were discussed in this paper. The results showed that during fermentation, total acidity increased, total sugar content decreased with the increased of time, and nitrite content peak appeared quickly. The number of coliform dropped to a very low level at later fermentation period and vitamin C lost little in the fermentation process. And the pickled cucumber and traditional sour cucumber were also evaluated by sensory evaluation.
出处
《中国酿造》
CAS
北大核心
2006年第7期59-61,共3页
China Brewing
基金
2005东北农业大学本科创新基金项目
关键词
黄瓜
人工接菌
品质
cucumber
inoculation
fermentation
quality.
