摘要
通过在配方理念、工艺模式、产品性能方面进行研究,将益生菌等微生态营养制剂添加到食用盐中,研究开发含益生菌的泡菜发酵用调味盐产品。产品采用独特的复合益生菌配比方式参与发酵,实现发酵菌种间的生态平衡,不仅有利于提高发酵性能,而且由于不同菌种的特殊配比,使得发酵产生更多风味物质,保证了泡菜产品的风味均一、稳定。
Through the research on formula concept,process model and product performance,we add probiotics and other micro-ecological nutrition preparations into the edible salt to develop flavoring salt products for pickle fermentation containing probiotics.The product adopts a unique combination of probiotics to participate in the fermentation,so as to achieve the ecological balance between fermentation strains,which is not only conducive to improving the fermentation performance,but also because of the special ratio of different strains.The different fermentation produces more flavor substances,ensuring the uniform and stable flavor of pickle products.
作者
刘烨
杨丽梅
Liu Ye;Yang Limei(Yunnan Provincial Salt Industry Co.,Ltd.,Kunming,Yunnan,650200)
出处
《中国井矿盐》
CAS
2019年第1期3-4,18,共3页
China Well and Rock Salt
关键词
益生菌
泡菜
发酵
Probiotics
pickle
fermentation
