| 常温下辣椒的生物保鲜工艺初探 |
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| 引用本文： | 彭穗,杨福馨,刘宇斌. 常温下辣椒的生物保鲜工艺初探[J]. 湖南工业大学学报, 2002, 16(4) |
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| 作者姓名： | 彭穗 杨福馨 刘宇斌 |
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| 作者单位： | 株洲工学院,包装设计技术专业中心,湖南,株洲,412008 |
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| 基金项目： | 2 0 0 1年湖南省科技厅资助项目湘科计字 [2 0 0 1 ]第 1 73号 |
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| 摘 要： | 通过对辣椒发酵过程中发生的一系列物理、化学变化的分析 ,研究影响发酵过程的因素。发现微生物分泌果胶酶是组织软化的主要原因 ,用氯化钙可抑制果胶酶的活性 ,nisin与复合生物酶做保鲜剂可控制辣椒的发酵过程。
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| 关 键 词： | 辣椒 常温 生物保鲜 |
Study on Biological Freshness Technology of Pepper at Normal Atmospheric Temperature |
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| PENG Sui,YANG Fu xin,LIU Yu bing. Study on Biological Freshness Technology of Pepper at Normal Atmospheric Temperature[J]. Journal of Hnnnan University of Technology, 2002, 16(4) |
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| Authors: | PENG Sui YANG Fu xin LIU Yu bing |
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| Abstract: | The factors affecting pepper fermentation were investigated. The experimental results indicated that the pectinase enzyme excreted from microbe was the primary factor intenerating tissue of pepper. CaCl 2 could control the forming of pectinase enzyme. Nisin and mix-biological enzyme could control the fermentation as fresh-keeping agents. |
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| Keywords: | pepper normal atmospheric temperature biological freshness |
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