自然发酵与人工发酵泡菜的品质对比  

作　　者：黄业传[1] 曾凡坤[2] 

机构地区：[1]西南科技大学生命科学与工程学院,四川绵阳621002 [2]西南农业大学食品学院,重庆北碚400716

出　　处：《食品工业》2005年第3期41-43,共3页The Food Industry

摘　　要：对自然发酵和人工发酵泡菜的品质作了对比,结果表明:两者在感官品质、有机酸、香气成份、氨基酸含量上无明显差异,但人工接种发酵能显著降低亚硝酸盐含量,缩短发酵时间。Quality was comparied between the natural fermentation sauerkraut and the inoculated fermention sauerkraut in this paper, the rerult indicated: organoleptic quality, free amino acids , organic acids and volatile flavours of sauerkraut between the natural fermentation and the inoculated fermentation hadn't much difference , but inoculated fermentation can both shorten the fermentation period and lowered the nitrite level markedly of ripened sauerkraut.

关 键 词：人工发酵 自然发酵 泡菜 亚硝酸盐含量 氨基酸含量 感官品质 香气成份 接种发酵 发酵时间 有机酸 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]