| 传统发酵型辣椒酱的工艺优化综述 |
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| 引用本文： | 唐欣颖,聂相珍,覃琼妮,凌意琳,刘荣汉.传统发酵型辣椒酱的工艺优化综述[J].农产品加工．学刊,2020(1):87-89. |
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| 作者姓名： | 唐欣颖 聂相珍 覃琼妮 凌意琳 刘荣汉 |
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| 作者单位： | 桂林旅游学院休闲与健康学院 |
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| 基金项目： | 桂林旅游学院大学生创新训练项目（201811837015） |
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| 摘 要： | 对传统发酵型辣椒酱现阶段的工艺优化进行综合介绍,分别从接种乳酸菌、试验方法、工艺参数等几个方面进行分析,对传统发酵型辣椒酱在工艺优化的发展趋势上进行预测,以期对辣椒酱的工艺优化提供参考。
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| 关 键 词： | 辣椒酱 工艺优化 综述 发酵辣椒 乳酸菌 工艺 |
Summary of Process Optimization of Fermented Chili Sauce |
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| TANG Xinying,NIE Xiangzhen,QIN Qiongni,LING Yilin,LIU Ronghan.Summary of Process Optimization of Fermented Chili Sauce[J].Nongchanpin Jlagong.Xuekan,2020(1):87-89. |
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| Authors: | TANG Xinying NIE Xiangzhen QIN Qiongni LING Yilin LIU Ronghan |
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| Institution: | (Guilin Tourism University,Leisure and Health College,Guilin,Guangxi 541006,China) |
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| Abstract: | A comprehensive introduction to the current process optimization of chili sauce.From the inoculation of lactic acid bacteria,experimental methods,process parameters and other aspects,the pepper sauce was predicted in the development trend of process optimization.It was hoped that the process optimization can guide the production of chili sauce and have positive significance for the development of chili sauce. |
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| Keywords: | chili sauce process optimization review fermented of Chili Sauce latic acid bacteria process |
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