| 蒲菜泡菜的生产工艺 |
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| 引用本文： | 曹阳,薛亚兰.蒲菜泡菜的生产工艺[J].农业工程,2014,4(6):78-81. |
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| 作者姓名： | 曹阳 薛亚兰 |
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| 作者单位： | 江苏食品药品职业技术学院，淮安223003 |
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| 摘 要： | 研究了蒲菜泡菜的最佳生产工艺，考察蒲菜泡菜发酵过程中亚硝酸盐含量的变化。结果表明，植物乳酸菌的添加量2 mLkg、食盐浓度8%、白糖添加量1.5%、发酵温度28 ℃、发酵5 d时泡菜的感官品质最好，且亚硝酸盐的含量较低。
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| 关 键 词： | 蒲菜 泡菜 最佳工艺 亚硝酸盐 |
Production Technology of Typha latifolia Pickled Cabbage |
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| Cao Yang and Xue Yalan.Production Technology of Typha latifolia Pickled Cabbage[J].Agricultural Engineering,2014,4(6):78-81. |
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| Authors: | Cao Yang and Xue Yalan |
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| Abstract: | Best production technology of Typha latifolia pickled cabbage was researched.Change of nitrite content of Typha latifolia pickled cabbage in fermentation process was inspected.Results showed that the addition amount of lactic acid bacteria was 2 mLKg，salt concentration was 8%，sugar amount was 1.5%，fermentation temperature was 28 ℃，the best sensory quality of fermented pickled cabbage was 5 d，and nitrite content was low. |
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