传统泡菜混合发酵和单独发酵过程的比较研究  

Comparative Study on Traditional Pickles in Mixed and Separate Fermentation Process

作　　者：任雯雯[1] 朱正兰[1] 李芳[2] 蒋小锋[1] 杨斌 郭丽[1] 査亮伟 孔令明[1] 

机构地区：[1]新疆农业大学,乌鲁木齐830052 [2]新疆轻工职业技术学院,乌鲁木齐830021 [3]新疆七一酱园酿造有限公司,乌鲁木齐830000

出　　处：《中国食物与营养》2015年第2期34-38,共5页Food and Nutrition in China

摘　　要：以传统四川泡菜工艺为基础,比较莲花白、胡萝卜、豇豆、青椒四种常见蔬菜混合发酵和单独发酵过程的p H、总酸度、硬度和咀嚼性的动态变化。试验结果表明,混合发酵泡菜口感滋味佳,更受消费者欢迎。Based on the traditional craft of Sichuan pickles,we compared p H,total acidity,hardness and chewiness of cabbages,carrots,cowpeas and green peppers in mixed and separate fermentation. Experimental results showed that the mixed fermented pickles tasted good,which was more popular with consumers.

关 键 词：泡菜 发酵 总酸度 硬度 咀嚼性 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]