Research on D-Sodium erythorbate inhibition the formation of nitrosamides in sauerkraut during pickling;
D-异抗坏血酸钠抑制酸菜腌制中亚硝酸盐产生研究
In this study, SPME-GC-MS was used to detect the volatile compounds, organic acids, amino acids and organic alcohols of sauerkraut qualitatively and quantitatively by HPLC, amino acid analysis apparatus and GC.
本研究利用固相微萃取-气质联用色谱(SPME-GC-MS)法对酸菜中的挥发性组分进行了检测,用高效液相色谱(HPLC)、氨基酸分析仪和气相色谱(GC)分别定性定量测定了酸菜中的有机酸、氨基酸和有机醇。
Degradation of Fipronil During Making Pickle;
氟虫腈在酸菜腌制中的降解
Preliminary Study and Screen on Lactic Acid Bacteria in Chinese Sauerkraut Fermentation;
酸菜发酵的乳酸菌筛选及初步研究
The formation and the harm to health of the nitrite in Chinese sauerkraut were introduced in this paper.
介绍了酸菜中亚硝酸盐的来源及其过量对人体的危害,通过控制水温、浸泡时间、添加不同剂量的维生素C、大蒜进行实验,研究出快速减少酸菜中亚硝酸盐的方法。
The paper studies the experiment of the three major factors which are believed to determine the storage period of Chinese sauerkraut , namely, the salt content, the acid content and the preservative content.
本试验对影响酸菜保存期的三个主要因素即含盐量、含酶量和防腐剂用量进行了研究，结果认为：含酸0。
3 strains of lactic acid bacteria from natural fermentation sauerkraut were separated and systematically identified.
从自然发酵的酸菜汁中分离出3株高产酸菌株,利用现代分析技术与经典分类法对上述三株高产酸菌株进行了系统的细菌学鉴定。
By the synthesizing principle and method of the compound condiment,the compound cooking condiment of pickled vegetable is produced from flavour pickled vegetable and related spice .
通过复合调味品的制作原理和技术方法,将调味酸菜及相关调味辅料,加工、复配成符合大众食俗与风味爱好的新型酸菜复合烹饪调味品。
The article discusses the research and production of the flavour pickled vegetable,and according to public eat custom and fondness for taste,the condiment of pickled vegetable is produced from the flavour pickled vegetable and related spice by the synthesizing principle and method of the complex condiment.
本文研制调味用酸菜,并按大众食俗与风味爱好,用复合调味品的制作原理和技术方法,将调味酸菜与相关调味辅料,加工、复配成调味能力强、用途广、使用方便的新型酸菜系列调味料。
Variations and analysis of lactate content in quality quaranteed period of lactate Chinese sauerkraut;
乳酸酸菜保质期内乳酸含量的变化与分析