| 人工接菌黄瓜发酵过程中的品质变化 |
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| 引用本文： | 李春,张毅,李明瞾,李琳琳,王丹娅. 人工接菌黄瓜发酵过程中的品质变化[J]. 中国酿造, 2006, 0(7): 59-61 |
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| 作者姓名： | 李春 张毅 李明瞾 李琳琳 王丹娅 |
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| 作者单位： | 东北农业大学,食品学院,黑龙江,哈尔滨,150030 |
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| 基金项目： | 东北农业大学校科研和教改项目 |
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| 摘 要： | 探讨了人工接菌发酵黄瓜理化指标及微生物变化规律。结果表明，人工接菌黄瓜在发酵过程中，总酸度增高，总糖的含量随发酵时间延长而减少，亚硝峰出现较快，发酵后期大肠菌群最近似值降到很低；发酵黄瓜中VC损失小。同时对黄瓜泡菜与传统酸黄瓜进行了感官评价。
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| 关 键 词： | 黄瓜 人工接菌 品质 |
| 文章编号： | 0254-5071(2006)07-0059-03 |
| 修稿时间： | 2006-03-20 |
Quality change of pickled cucumber fermented with pure culture |
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| LI Chun,ZHANG Yi,LI Ming-zhao,LI Lin-lin,WANG Dan-ya. Quality change of pickled cucumber fermented with pure culture[J]. China Brewing, 2006, 0(7): 59-61 |
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| Authors: | LI Chun ZHANG Yi LI Ming-zhao LI Lin-lin WANG Dan-ya |
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| Abstract: | Changes of cucumber physicochemical characteristics and microorganisms during cucumber fermentation with pure culture were discussed in this paper.The results showed that during fermentation,total acidity increased,total sugar content decreased with the increased of time,and nitrite content peak appeared quickly.The number of coliform dropped to a very low level at later fermentation period and vitamin C lost little in the fermentation process.And the pickled cucumber and traditional sour cucumber were also evaluated by sensory evaluation. |
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| Keywords: | cucumber inoculation fermentation quality. |
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