中国泡菜的研究  

Research of the Chinese pickled vegetable

作　　者：李幼筠[1] 

机构地区：[1]成都市调味品研究所,四川成都610041

出　　处：《中国调味品》2006年第1期57-63,共7页China Condiment

摘　　要：对中国泡菜的分类、生产工艺、操作要点、产品特色、乳酸菌功能等方面进行了探索和比较研究,阐述了影响泡菜工业化生产的瓶颈及解决措施,论述了泡菜乳酸菌新种的选育及鉴定。To explore and research comparatively on the sort, the production process, the operation points,the production feature,the lactobacillus function and etc. of Chinese pickled vegetables. Expatiated the choke point and settlement measures of influencing the industrilization of pickled vegetables. Discussed the selection and identification of the new breeds of lactobacillus used for pickled vegetables.

关 键 词：泡菜 乳酸菌 乳酸发酵 工业化生产 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]