| 黄浆水对酸菜腌制过程中品质变化的研究 |
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| 引用本文： | 钱丽丽,左锋,姚迪,王颖,孙丽建.黄浆水对酸菜腌制过程中品质变化的研究[J].黑龙江八一农垦大学学报,2011,23(6):49-52. |
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| 作者姓名： | 钱丽丽 左锋 姚迪 王颖 孙丽建 |
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| 作者单位： | 1. 黑龙江八一农垦大学食品学院,大庆,163319
2. 黑龙江大学化学化工与材料学院 |
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| 基金项目： | 黑龙江八一农垦大学学成、引进人才科研启动基金项目(校启S2005-16) |
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| 摘 要： | 为了探讨添加黄浆水对酸菜腌制过程中酸菜品质的影响,以经过培养基活化的乳酸菌粉为发酵剂,分别加入10%、20%、30%灭菌冷却后的黄浆水作为发酵辅料,进行酸菜发酵,同时做对照试验。实验结果表明：添加30%黄浆水发酵,酸菜18 d成熟,比对照组提前6 d达到可食用酸度,其pH为3.5,可滴定酸度为1.7%,亚硝酸盐含量18...
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| 关 键 词： | 黄浆水 发酵 酸菜 乳酸菌 |
Study on the Influence of Yellow Slurry on the Change of Quality in The Process of Pickling Sauerkraut |
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| Qian Lili,Zuo Feng,Yao Di,Wang Ying,Sun Lijian.Study on the Influence of Yellow Slurry on the Change of Quality in The Process of Pickling Sauerkraut[J].Journal of Heilongjiang August First Land Reclamation University,2011,23(6):49-52. |
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| Authors: | Qian Lili Zuo Feng Yao Di Wang Ying Sun Lijian |
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| Institution: | 1.College of Food Science,Heilongjiang Bayi Agriculture University,Daqing 163319; 2.College of Chemistry and Materials Science,Heilongjiang University) |
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| Abstract: | In other to discuss the influence of Yellow slurry on the change of quality in the process of pickling sauerkaut,taking powder activated lactic acid bacteria as fermentation,yellow slurry added 10%,20%,30% sterilized and cooled water respectively as auxiliary fermentation materials to sour pickled cabbage fermentation and control test was made at the same time.The results showed that sauerkraut added 30% yellow slurry,ripe time was 18 days,6 d earlier than the control group.pH was 3.5,total acid was 1.7%,the contents of nitrite was 18.4 μg·g-1 and sense scores was 9.Sauerkraut added 30% yellow slurry could improve the fermentation speed,shorten the fermentation period,the acidity Sauerkraut was moderate and the brittleness was increased. |
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| Keywords: | yellow slurry fermentation sauerkraut lactic acid bacteria |
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