| 辣椒自然乳酸发酵中的变化及影响发酵质量的几个因素 |
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| 引用本文： | 钟敏,宁正祥. 辣椒自然乳酸发酵中的变化及影响发酵质量的几个因素[J]. 现代食品科技, 2000, 0(3) |
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| 作者姓名： | 钟敏 宁正祥 |
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| 作者单位： | 华南理工大学食品与生物技术学院，华南理工大学食品与生物技术学院 广州510641，广州510641 |
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| 摘 要： | 辣椒发酵过程中发生一系列物理、化学变化。本文通过分析其变化，研究影响发酵产品质量的因素，发现在自然发酵中发酵微生物分泌果胶酶是组织软化的主要原因；糖对辣椒发酵的风味有重要影响；发酵产乳酸引起ｐＨ下降，受系统缓冲能力的影响。
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| 关 键 词： | 辣椒 自然乳酸发酵 变化 质量 |
Changes during the pepper natural lactic fermentation and factor wish affect the quality |
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| Zhong Min et al. Changes during the pepper natural lactic fermentation and factor wish affect the quality[J]. Modern Food Science & Technology, 2000, 0(3) |
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| Authors: | Zhong Min et al |
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| Affiliation: | Zhong Min et al |
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| Abstract: | There are a series of physical and chemical changes during pepper lactic fermentation. In this paper, the factor which affect the fermentation product's quality were studied by analyzing the changes. It was showed tha pectic enzyme is the main factor of tissue softening, sugar has important effect on the flavor of fermentation product, buffer ca- pacity affects the declining of pH. |
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| Keywords: | pepper natural lactic fermentation change quality |
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