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Study on the Quick Production of Pickle with DVS Strain Powder
Author(s): 
Pages: 73-76
Year: Issue:  6
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  泡菜菌粉直投式发酵工艺;
Abstract: 对直投式生物法泡菜快速生产工艺条件进行了研究.研究结果表明,采用直投式泡菜发酵专用菌粉生产泡菜与采用液体菌种生产泡菜发酵周期一致,发酵效果相同.添加糖类物质有利于提高发酵产酸速度;葡萄糖对发酵的影响最大,最适添加量为2.0%;泡菜专用复合菌粉的最佳投加量为0.02%,最适发酵温度为30℃,发酵周期为48 h.
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