摘要
试验以海带为原料,添加食盐、白糖、花椒等辅料制作了海带泡菜。对自然发酵、陈泡菜水发酵、乳酸菌接种发酵3种方法制作海带泡菜的过程中pH值、总酸、亚硝酸盐含量3个指标分别进行了测定并比较得出其变化规律,并且通过试验得的出最佳的生产配方,以期对海带泡菜的进一步研究提供一定的帮助。
The experiment used kelp as the main raw material and produced kelp pickles with the accessory of salt, sugar, and pepper. In the kelp pickles production process by three methods of natural fermentation, secondary fermentation, lactobacillus inoculation fermentation, the three indicators including pH, total acid, and nitrite content were measured respectively and the changes relationship was gained. At last, we gain the best formula. The fundanmental information would help the further development of kelp pickles.
出处
《食品科技》
CAS
北大核心
2012年第6期138-140,共3页
Food Science and Technology
