[1]肖龙泉.低盐低硝辣椒酱的研发及理化性质研究[J].中国调味品,2019,(11):98-100.
 Research and Development of Low Salt and Low Nitrate Chili Sauce and Its Physicochemical Properties[J].CHINA CONDIMENT,2019,(11):98-100.
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低盐低硝辣椒酱的研发及理化性质研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年11期
页码:
98-100
栏目:
出版日期:
2019-11-20

文章信息/Info

Title:
Research and Development of Low Salt and Low Nitrate Chili Sauce and Its Physicochemical Properties
作者:
肖龙泉
文献标志码:
A
摘要:
传统辣椒酱因其食盐含量高、亚硝酸盐含量高、无特征风味等问题,限制了辣椒酱的进一步推广和应用。为了研发低盐低硝且风味独特的辣椒酱,在传统辣椒酱中加入苦藠、木姜子、植物乳酸杆菌等,通过对比实验,探究苦藠、木姜子、接种发酵等因素在发酵过程中对辣椒酱中亚硝酸盐、pH值的影响。
Abstract:
The promotion and application of traditional chili was limited by its high salt content, high nitrite content and no characteristic flavor. In order to develop chili sauce with low salt, low nitrate and unique flavor, Allium macrostemon Bunge,Litsea pungens Hemsl and Lactobacillus plantarum were added to the traditional chili sauce. Through comparative experiments, the effects of factors such as Allium macrostemon Bunge,Litsea pungens Hemsl and inoculation fermentation on nitrite, pH value in chilli paste during fermentation were investigated.
更新日期/Last Update: 2020-07-30