摘要
乳酸酸菜在保质期内乳酸含量的稳定性是乳酸酸菜的重要指标 ,本文测定了大庆思源牌乳酸酸菜乳酸含量的变化情况。测定结果表明 ,发酵法生产的乳酸酸菜 ,在真空保存的条件下 ,乳酸的含量是稳定的 ,为乳酸酸菜的质量标准建立了研究基础。
Stable content of lactic acid in lactate Chinese sauerkraut is an important quality indicator in its quality quaranteed period.Variations of the content of lactic acid in lactate Chinese sauerkraut of Daqing Siyuan brand were determined.The result indicated that the content of lactic acid was steady in lactate Chinese sauerkraut produced and reserved by fermentation and in vacuum condition.The research basis was created for the quality standard of lactate Chinese sauerkraut.
出处
《中国调味品》
CAS
北大核心
2002年第12期15-16,共2页
China Condiment
基金
哈尔滨市科技攻关项目 (编号 0 112 2 110 5 1)的子项目之一
关键词
乳酸酸菜
乳酸含量
测定
稳定性
质量
lactate Chinese sauerkraut
content of lactic acid
determination
