摘要
以茭白为主要原料,研究低盐茭白泡菜的制作工艺。实验结果表明:影响茭白泡菜制作的主要因素影响顺序大小为盐度、乳酸菌剂添加量、加糖量和发酵时间,茭白泡菜制作的最优组合为加糖量3%、盐度3%、乳酸菌剂添加量1.0g、发酵时间5天。制作的茭白泡菜鲜酸纯正,开胃解腻,有浓郁的乳酸发酵香气和独特的茭白鲜味。
The Zizania latifoliais selected as the main raw material in the study on the production process for low-salt Zizania latifoliapickle.The experimental results show that the primary factors influencing the process are as follows：salinity,additive amount of lactic acid bacteria and sugar,and fermentation duration.The process exerts the best effect when 3% of sugar,3% of salinity,1 .0 g of lactic acid bacteria and 5 days of fermentation duration are adopted.The pickled vegetable using this process is fresh, sour and pure, appetising and grease-lessening, with strong fragrance from fermented lactic acid and unique flavor of Zizania latifolia.
出处
《中国调味品》
CAS
北大核心
2014年第10期94-97,共4页
China Condiment
关键词
低盐
泡菜
茭白
工艺研究
low-salt
pickle
Zizania latifolia
process study
作者简介
（1981-），女，讲师，硕士，研究方向：粮油食品微生物。
