| 几株乳酸菌对芹菜泡菜亚硝酸盐含量的影响及控制 |
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| 引用本文： | 何俊萍,李海丽,张先舟,陈辉,李静,高瑞鹤.几株乳酸菌对芹菜泡菜亚硝酸盐含量的影响及控制[J].食品工业,2011(11). |
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| 作者姓名： | 何俊萍 李海丽 张先舟 陈辉 李静 高瑞鹤 |
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| 作者单位： | 河北农业大学食品科技学院;河北省农产品加工工程技术研究中心; |
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| 摘 要： | 以芹菜为原料,研究了在接种不同乳酸菌株及菌株配比条件下,泡菜发酵过程中亚硝酸盐含量的动态变化。根据动态变化确定最优接种发酵剂。结果表明:肠膜明串珠菌和短乳杆菌组合优于单菌及其他混菌组合,两者配比为1︰3时最佳。采用正交试验进行优化,得到发酵最佳工艺条件为:接种量1%,糖浓度1%,温度35℃,发酵时间72 h。
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| 关 键 词： | 泡芹菜 乳酸菌 亚硝酸盐 最佳工艺 |
The Effects of Some Lactic Acid Bacteria Strains on Nitrite Content and Its Control in Pickling Celery |
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| He Jun-ping,Li Hai-li,Zhang Xian-zhou,Chen Hui,Li Jing,Gao Rui-he .College of Food Science , Technology of Agricultural University of Hebe,.Agri-Food Processing , Engineering Technology Research Center of Hebei Province.The Effects of Some Lactic Acid Bacteria Strains on Nitrite Content and Its Control in Pickling Celery[J].The Food Industry,2011(11). |
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| Authors: | He Jun-ping Li Hai-li Zhang Xian-zhou Chen Hui Li Jing Gao Rui-he College of Food Science Technology of Agricultural University of Hebe Agri-Food Processing Engineering Technology Research Center of Hebei Province |
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| Affiliation: | He Jun-ping1,2,Li Hai-li1,Zhang Xian-zhou1,Chen Hui1,Li Jing1,Gao Rui-he1 1.College of Food Science and Technology of Agricultural University of Hebe(Baoding 071000),2.Agri-Food Processing and Engineering Technology Research Center of Hebei Province(Baoding 071000) |
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| Abstract: | |
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| Keywords: | pickling celery lactic acid bacteria nitrite optimal processing |
| 本文献已被 CNKI 等数据库收录！ |
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