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食品与发酵科技 식품여발효과기
SICHUAN FOOD AND FERMENTATION
2013年 6期 19-21 ,共3页

余文华%陈功%张颖%杜丹青%张其圣%李恒%刘竹%游敬刚

여문화%진공%장영%두단청%장기골%리항%류죽%유경강

耐低温乳酸菌%盐渍青菜耐低溫乳痠菌%鹽漬青菜
내저온유산균%염지청채
low temperature resistant lactobacillus%saline green vegetable

将耐低温乳酸菌以1‰的接种量用于盐渍青菜原料，食用盐含量为5-7%，经一个月盐渍处理，总酸含量均为0.6%以上，亚硝酸盐含量为1mg/kg以下。
장내저온유산균이1‰적접충량용우염지청채원료，식용염함량위5-7%，경일개월염지처리，총산함량균위0.6%이상，아초산염함량위1mg/kg이하。
Added l‰ low temperature resistant lactobacillus and 5-7% salt to the raw material of saline green vegetable, after one month saline treatment, the total acid content were more than 0.6% and the concentration of nitrite was below 1mg/kg.