| 人工发酵与自然发酵泡菜中亚硝酸盐含量的对比分析 |
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| 引用本文： | 周相玲,朱文娴,汤树明,张庆成,孙国波.人工发酵与自然发酵泡菜中亚硝酸盐含量的对比分析[J].中国酿造,2007(11):51-52. |
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| 作者姓名： | 周相玲 朱文娴 汤树明 张庆成 孙国波 |
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| 作者单位： | 徐州空军学院,航空军需系,江苏,徐州,221006 |
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| 摘 要： | 对人工发酵和自然发酵泡菜中亚硝酸盐含量进行了对比分析。结果表明,人工发酵泡菜比自然发酵泡菜中亚硝酸盐含量明显降低,且缩短了发酵时间。
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| 关 键 词： | 人工发酵 自然发酵 泡菜 亚硝酸盐 |
| 文章编号： | 2054-0571（2007）11-0051-02 |
| 修稿时间： | 2007-05-29 |
Comparison of nitrite contents in pickles produced by inoculated fermentation or natural fermentation |
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| ZHOU Xiang-ling,ZHU Wen-xian,TANG Shu-ming,ZHANG Qing-cheng,SUN Guo-bo.Comparison of nitrite contents in pickles produced by inoculated fermentation or natural fermentation[J].China Brewing,2007(11):51-52. |
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| Authors: | ZHOU Xiang-ling ZHU Wen-xian TANG Shu-ming ZHANG Qing-cheng SUN Guo-bo |
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| Affiliation: | Department of Military Supply, Xuzhou College of Air Force, Xuzhou 221000, China |
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| Abstract: | The nitrite contents in pickles produced by inoculated fermentation or natural fermentation were compared.The results indicated that the nitrite content in inoculated-fermented pickle was evidently decreased compared with natural-fermented pickle.Besides,the manual inoculation shortened the fermentation time. |
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| Keywords: | inoculated fermentation natural fermentation pickle nitrite |
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