摘要
以竹笋为主要原料,经乳酸菌发酵制成乳酸发酵竹笋脯。产品色泽自然、风味独特、营养保健,是老少皆宜的现代方便食品。
The bamboo shoot was produced by Lactic acid bacteria fermentation and this product is a modern convenient food catering to people of all ages,with natural color and uniqne flavor and healthcare nutrition.
出处
《四川食品与发酵》
2004年第1期47-48,共2页
Sichuan Food and Fermentation
关键词
乳酸菌发酵
竹笋脯
方便食品
糖煮
糖渍
果脯
bamboo shoot
lactic acid bacteria fermentation
boiling sugar
Saccharifing
Preserved fruit.
