| 乳酸菌纯种发酵辣椒酱工艺研究 |
| |
| 引用本文： | 杨海燕,沙漠,于蒙,李梁,滕硕.乳酸菌纯种发酵辣椒酱工艺研究[J].中国食品工业,2011(9):55-57. |
| |
| 作者姓名： | 杨海燕 沙漠 于蒙 李梁 滕硕 |
| |
| 作者单位： | 新疆农业大学食品科学学院 |
| |
| 基金项目： | 国家科技人员服务企业行动项目 |
| |
| 摘 要： | 乳酸菌纯种发酵辣椒酱的最优生产工艺：接种量为5％、发酵温度35℃、发酵时间48h、菌种配比Lact．1：Lact．2为2：1。纯菌种发酵的辣椒过程中亚硝酸盐含量最高值仅为0．637mg／kg，而自然发酵时可达6．874mg／kg。
|
| 关 键 词： | 辣椒 乳酸菌 发酵 工艺 |
Technical study of the making of red pepper sauce with lactic acid bacteria |
| |
| Yang Haiyan,Sha Mo,Yu Meng,Li Liang,Teng Shuo.Technical study of the making of red pepper sauce with lactic acid bacteria[J].Food and Beverage Industry,2011(9):55-57. |
| |
| Authors: | Yang Haiyan Sha Mo Yu Meng Li Liang Teng Shuo |
| |
| Affiliation: | College of Food Science, Xinjiang Agricultural University |
| |
| Abstract: | The best chili-jam fermentation parameters were as fellows： 5% fermentation agent, fermentation temperature 35 ℃, fermentation for 48h, the ratio of Lact. 1 ：Lact.2 = 2：1 .The highest content of the nitrite was 0.637mg/kg in the controlled ferment, but the top content of the nitrite was 6.874 mg/kg. |
| |
| Keywords: | pepper lactic acid bacteria fermentation technology |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
