| 发酵辣椒组织软化的抑制初探 |
| |
| 引用本文： | 钟敏,宁正祥.发酵辣椒组织软化的抑制初探[J].食品科学,2001,22(3):33-35. |
| |
| 作者姓名： | 钟敏 宁正祥 |
| |
| 作者单位： | 1. 湛江海洋大学食品系
2. 华南理工大学食品与生物工程学院 |
| |
| 基金项目： | 广东省自然科学基金资助项目(98052) |
| |
| 摘 要： | 本文对发酵辣椒组织软化的抑制作了探索性研究，钙盐可用于抑制组织软化，其作用呈双曲线规律，0.14%的Ca^2 可有效抑制发酵辣椒后熟后熟过程中组织的软化，发酵完成后加入高浓度的NaCl或少量的苯甲酸钠有利于发酵辣椒较长期保藏时组织软化的抑制。辣椒组织软化的抑制处理宜在发酵之前进行。
|
| 关 键 词： | 辣椒 发酵 组织软化 抑制 |
Study on Inhibition of
Tissue Softening of Fermented Pepper |
| |
| zhongMin et al.Study on Inhibition of
Tissue Softening of Fermented Pepper[J].Food Science,2001,22(3):33-35. |
| |
| Authors: | zhongMin |
| |
| Affiliation: | zhongMin et al |
| |
| Abstract: | The inhibition of tissue softening of fermented pepper was discussed in this paper.The action of Ca2 on inhibiting softening of tissue would conform to the law of hyperbola.0.14% of Ca2 could inhibit the softening of tissue effectively.High concentration of NaCl was beneficial to the inhibition of tissue softening when fermented pepper is kept for a long time.The treatment must be done before the fermentation. |
| |
| Keywords: | Pepper Fermentation Softening of tissue Inhibition |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
