摘要
通过分析辣椒发酵过程中发生的一系列物理、化学变化研究影响发酵产品质量的因素 ,发现在自然发酵中发酵微生物分泌果胶酶是组织软化的主要原因 ;糖对辣椒发酵的风味有重要的影响 ;发酵乳酸引起 pH下降 。
The factors affecting pepper fermentation were investigated.The experimental results indicated that the pectinase enzyme excreted from fermentation microbe in pepper fermenting proclss was the primary factor intenerating tissue of peper.Cane sugar obviously modified the taste of fermented pepper,pH decreased with fermentation lactic acid and was offected by buffering ability of the system.
出处
《食品与机械》
CSCD
2001年第6期13-14,共2页
Food and Machinery
