| 浆水芹菜自然和接种发酵过程中有机酸的变化 |
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| 引用本文： | 何玲,杨公明.浆水芹菜自然和接种发酵过程中有机酸的变化[J].北方园艺,2011(4):179-181. |
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| 作者姓名： | 何玲 杨公明 |
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| 作者单位： | 西北农林科技大学园艺学院,陕西杨凌,712100;华南农业大学食品学院,广东广州,510642 |
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| 摘 要： | 以芹菜为原料,选用自然和接种发酵处理,测定发酵后有机酸的变化。结果表明:敞口发酵含有酒石酸,并且醋酸含量高;密闭发酵不产生酒石酸而含有苹果酸,醋酸含量低;接种发酵与自然发酵相比,发酵速度快,产生的酸含量高,但产醋酸少。
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| 关 键 词： | 浆水芹菜 自然发酵 接种发酵 有机酸 |
Change of Organic Acids During Jiangshui Celeries Spontaneous and Inoculating Fermentation |
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| HE Ling,YANG Gong-ming.Change of Organic Acids During Jiangshui Celeries Spontaneous and Inoculating Fermentation[J].Northern Horticulture,2011(4):179-181. |
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| Authors: | HE Ling YANG Gong-ming |
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| Institution: | HE Ling~1,YANG Gong-ming~2 (1.College of Horticulture,Northwest Agricultural and Forestry University,Yangling,Shaanxi 712100;2.College of Food Science,South China Agricultural University,Guangzhou,Guangdong 510642) |
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| Abstract: | Celeries was used as experimental materials.Composition and content of organic acids were decided after spontaneous and inoculating fermentation.The results showed that it had tartaric acid,and acetic content was higher in open fermentation.It had malic acid,and acetic content was lower in closing fermentatioa Rate of inoculating fermentation was fast and content of organic acids were higher than spontaneous fermentation.But acetic content was lower. |
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| Keywords: | jiangshui celeries spontaneous fermentation inoculating fermentation organic acids |
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