摘要
泡菜在发酵过程中,发生了许多物理、生物及化学变化,赋予了泡菜更多的营养和保健价值,也吸引了众多消费者。本文对泡菜发酵过程中营养成分的变化和泡菜的保健功能做了论述,并从优良泡菜菌种的选择、发酵工艺条件的研究以及发酵后的防腐处理三个方面探讨了规模化纯种发酵泡菜生产工艺。
In the fermentation process, pickled vegetable has had many physics, biology and chemical change, and has more nutrition and health care value, also attracts numerous consumers. This article has made a elaboration about the nutrient content＇s change and health care function of pickled vegetable, and then the choice of excellent strains, the research of fermentation condition as well as the antiseptic treatment have been discussed to explore largescale fermentation production.
出处
《安徽农学通报》
2009年第7期56-58,89,共4页
Anhui Agricultural Science Bulletin
关键词
保健价值
纯种发酵
发酵工艺
Health care value
purebred fermentation
fermentation technics
