| 论壳聚糖对泡菜发酵的影响 |
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| 引用本文： | 邱乐波.论壳聚糖对泡菜发酵的影响[J].北京农业,2012(12):154. |
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| 作者姓名： | 邱乐波 |
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| 作者单位： | 江苏省连云港市产品质量监督检验所 |
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| 摘 要： | 本实验对泡菜加工工艺中的泡菜酱配制组分进行调整并加入壳聚糖,实验结果表明:与对白实验相比,壳聚糖浓度为0.3%的泡菜酱加工后的泡菜的酸度,细菌总数及感官评定较其他试验区好,且依此浓度为最佳。
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| 关 键 词： | 泡菜 壳聚糖 保质期 |
Effect of Chitosan on the Fermentation of Pickled Vegetable |
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| Qiu Lebo.Effect of Chitosan on the Fermentation of Pickled Vegetable[J].Beijing Agriculture,2012(12):154. |
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| Authors: | Qiu Lebo |
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| Abstract: | The processing technology of pickled kimchi sauce formulation components are adjusted and adding chitosan, the experimental results show that: compared with white experiment, chitosan concentration of 0.3% pickle sauce processing pickles acidity, total bacteria and sensory evaluation compared to other experimental zone, and this concentration for optimal. |
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| Keywords: | pickle chitosan shelf life |
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