摘要
试验以甘蓝为原料,研究泡菜自然发酵和人工接种发酵对品质及亚硝酸盐含量的影响.结果表明:人工接种发酵不但发酵速度快、成品率高、亚硝酸含量低,而且无亚硝酸盐高峰.影响泡菜风味的主要因素是添加糖和人工接种,发酵最佳处理组合为温度25℃、盐水浓度4%、纯接种和5%蔗糖.
The experiment was carried out to test the effects of fermentation by inoculating lactobacillus on quality and nitrite content of Chinese sauerkraut products as compared to natural fermentation. The results showed that not only the rate of production under condition of artificial fermentation was more rapid, but also the products had a lower nitrite content. In addition, no nitrite peak was observed during the whole processing. The key factors that improve the quality of Chinese sauerkraut were the sugar content and lactobacillus inoculated. The optimal condition was found to be a combination of 25 ℃temperature, 4% table salt, 5% sucrose and artificial inoculation of a proper strain of lactobacillus.
出处
《浙江大学学报（农业与生命科学版）》
CAS
CSCD
北大核心
2003年第3期291-294,共4页
Journal of Zhejiang University:Agriculture and Life Sciences
基金
宁波市科委2000年农业攻关项目(2000N0602)
浙江省自然科学基金资助项目(200302418).
