| 泡菜储藏期间品质变化规律的研究 |
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| 引用本文： | 李焕荣,傅力,白凤英,姚文. 泡菜储藏期间品质变化规律的研究[J]. 食品科技, 2004, 0(9): 28-30 |
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| 作者姓名： | 李焕荣 傅力 白凤英 姚文 |
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| 作者单位： | 新疆农业大学食品科学学院,乌鲁木齐,830052 |
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| 摘 要： | 对不同盐浓度腌制条件下泡菜的风味及贮藏性进行了研究,取风味最佳的泡菜汁分离培养乳酸菌,结果表明:随着泡菜储藏时间的延长,酸度逐渐增高,其中含盐量越低,酸度增加幅度越大;防腐剂可抑制泡菜贮藏期间的产酸量,且随着防腐剂使用量的增加抑制效果显著增强。
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| 关 键 词： | 泡菜 品质 贮藏 乳酸菌 |
| 文章编号： | 1005-9989(2004)09-0028-03 |
| 修稿时间： | 2004-03-20 |
Study on pickles quality variation in storage period |
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| LI Huan-rong,FU Li,BAI Feng-yin,YAO Wen. Study on pickles quality variation in storage period[J]. Food Science and Technology, 2004, 0(9): 28-30 |
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| Authors: | LI Huan-rong FU Li BAI Feng-yin YAO Wen |
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| Abstract: | The researches were carried out on the quality and storability of pickles in different NaCl concentration. Lactic bacillus was separated and cultured from the best pickling juice. The main results are as follows:The acidity is increased by prolonging the storability of pickles, the less NaCl concentration the more increase of pickles acidity. Preservative can inhibit acidity of the storability of pickles, and the effect remarkably increased with the increasing of preservative conantration. |
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| Keywords: | pickles quality storage lactic bacillus |
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