CN106579167A - Spicy freeze-dried lotus root pickle and preparation method thereof - Google Patents
Spicy freeze-dried lotus root pickle and preparation method thereof Download PDFInfo
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- CN106579167A CN106579167A CN201611006904.0A CN201611006904A CN106579167A CN 106579167 A CN106579167 A CN 106579167A CN 201611006904 A CN201611006904 A CN 201611006904A CN 106579167 A CN106579167 A CN 106579167A
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- 235000021110 pickles Nutrition 0.000 title claims abstract description 25
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 9
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 9
- 238000002360 preparation method Methods 0.000 title claims description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 18
- 239000004310 lactic acid Substances 0.000 claims abstract description 15
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 15
- 241000894006 Bacteria Species 0.000 claims abstract description 14
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 7
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 7
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 235000013405 beer Nutrition 0.000 claims abstract description 7
- 210000003038 endothelium Anatomy 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract description 5
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 5
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 5
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 5
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 9
- 238000000859 sublimation Methods 0.000 claims description 9
- 230000008022 sublimation Effects 0.000 claims description 9
- 229940036811 bone meal Drugs 0.000 claims description 8
- 239000002374 bone meal Substances 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 5
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 4
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 3
- 244000000626 Daucus carota Species 0.000 claims description 3
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims description 2
- 229920002261 Corn starch Polymers 0.000 abstract description 3
- 239000008120 corn starch Substances 0.000 abstract description 3
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 abstract 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 abstract 1
- 235000009685 Crataegus X maligna Nutrition 0.000 abstract 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 abstract 1
- 235000009486 Crataegus bullatus Nutrition 0.000 abstract 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 abstract 1
- 235000009682 Crataegus limnophila Nutrition 0.000 abstract 1
- 235000004423 Crataegus monogyna Nutrition 0.000 abstract 1
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 235000002313 Crataegus paludosa Nutrition 0.000 abstract 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 abstract 1
- 208000031888 Mycoses Diseases 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 210000000988 bone and bone Anatomy 0.000 abstract 1
- 230000001055 chewing effect Effects 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 108090000913 Nitrate Reductases Proteins 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a spicy freeze-dried lotus root pickle. The spicy freeze-dried lotus root pickle is prepared from, by weight, 400-420 parts of lotus roots, 1-2 parts of beer, 8-9 parts of buckwheat grains, 2-3 parts of endothelium corneum gigeriae galli, 4-5 parts of hawthorn fruits, 1-2 parts of fructus amomi, 16-18 parts of salt, 8-9 parts of white granulated sugar, 5-6 parts of chicken meal, 20-22 parts of pepper, 4-5 parts of lactic acid bacteria, 8-10 parts of bone powder, 0.5-0.6 part of mycose, 0.9-1 part of sodium glutamate, 1-1.2 parts of corn starch and 0.3-0.4 part of tea polyphenols. The spicy freeze-dried lotus root pickle is good in reconstitution property and attractive in color and luster and has the unique fragrance of the lotus roots, the chewing feeling in the mouth is good, and the texture is crisp and tender. In addition, the pickle has various Chinese herbal medicine components, so that the appetizing function is achieved.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of spicy lyophilizing Rhizoma Nelumbiniss Pickles and preparation method thereof.
Background technology
Pickles are a kind of popular traditional lactate fermentation vegetable products with long history, and it is with fresh vegetabless as original
Material, is penetrated into inside vegetable tissue using the Sal of low concentration, to reduce its water activity, improves its osmotic pressure.Pickles are used as one
Kind of unique fermented food, with the consumption that tender crisp, salubrious good to eat, the greasy appetizing of the solution quality of its fresh perfume attracts lot of domestic and foreign
Person, commonly used to take in substantial amounts of Lactobacillus and lactic acid bacteria metabolite, it has regulating intestinal canal microecological balance, drop
The health cares such as low cholesterol, raising immunity of organisms.The pickled vegetable product sold in the market, in order to prevent in storage process
The relaying disadvantageous changes such as supervention ferment and aerogenesis swollen bag, extend the shelf life frequently with high temperature sterilization, cause the health care of Pickles
It is greatly reduced.Vacuum lyophilization is the advanced technology in food drying industry, is had a clear superiority, to various in freeze-drying process
Nutrient loss is few, is applied to Pickles, and the lyophilizing Pickles for developing efficient lactic acid bacterium vigor have broad prospects.《Keep
The lyophilizing Pickles technical study of lactic bacteria activity》Author is with Semen vignae sinensiss as raw material in one text, and through pickling, lyophilization has been made and contained
There are the bubble Semen vignae sinensiss of enough viable lactic acid bacterias, but it also has the pH in curing process and declines specific surface area great Yi after fast, drying
Oxidized problem.
The content of the invention
The object of the invention is exactly to make up the defect of prior art, there is provided a kind of spicy lyophilizing Rhizoma Nelumbiniss Pickles and its preparation
Method.
The present invention is achieved by the following technical solutions：
A kind of spicy lyophilizing Rhizoma Nelumbiniss Pickles, are prepared by the raw materials in：
Rhizoma Nelumbiniss 400-420, medicated beer 1-2, shelled buckwheat 8-9, Endothelium Corneum Gigeriae Galli 2-3, Fructus Crataegi 4-5, Fructus Amomi 1-2, Sal 16-18, white sugar
8-9, Carnis Gallus domesticus powder 5-6, Fructus Capsici 20-22, lactic acid bacteria 4-5, bone meal 8-10, trehalose 0.5-0.6, sodium glutamate 0.9-1, Semen Maydiss form sediment
Powder 1-1.2, tea polyphenols 0.3-0.4.
The preparation method of described spicy lyophilizing Rhizoma Nelumbiniss Pickles, comprises the following steps：
（1）5-6 times of water is added to be cooked by slow fire 40-50 minutes, filter cleaner, gained filtrate Jing sprayings Endothelium Corneum Gigeriae Galli, Fructus Crataegi, Fructus Amomi
Powder is made in drying, obtains Chinese medicine powder；
（2）Sal is configured to into the saline that concentration is 4%, saline solution is obtained, it is standby；By lotus root washing, peeling, section, gained Rhizoma Nelumbiniss
Piece microwave treatment 20 seconds under conditions of microwave power is 450W, in being then charged into pickle jar, adds white sugar, Carnis Gallus domesticus powder, peppery
Green pepper, bone meal mixing are mixed thoroughly, add saline solution, access lactic acid bacteria, are taken out carrot piece after 7 days in 30 DEG C of bottom fermentations；
（3）Shelled buckwheat is mixed with medicated beer and is mixed thoroughly, send into baking box, bake to perfume (or spice) discharging, plus the water of three times is boiled by fire, and filters
Slagging-off, gained filtrate is spray-dried to make powder；
（4）By step（2）Resulting material takes out sabot, adds step（1）、（3）Resulting material and leftover materials mixing are mixed thoroughly, are sent
Enter freeze dryer, pre-freeze is carried out at -35 DEG C, sublimation drying, wherein sublimation drying are carried out when material center temperature reaches -18 DEG C
Plate temperature is 30 DEG C, and sublimation drying pressure is 51Pa, then carries out parsing-desiccation, and parsing-desiccation plate temperature is 35 DEG C, parsing-desiccation pressure
Power is 96Pa, then resulting material is packed, and is obtained final product.
It is an advantage of the invention that：The lyophilizing Rhizoma Nelumbiniss Pickles rehydration of the present invention is good, and color and luster is attractive in appearance, holds the distinctive perfume (or spice) of Rhizoma Nelumbiniss
Taste, entrance chewiness is good, and quality is tender and crisp, and Rhizoma Nelumbiniss carry out microwave treatment before pickling, it is possible to decrease the activity of nitrate reductase, subtracts
The growing amount of few nitrite during the fermentation, makes that the Pickles of the present invention are more healthy, and Rhizoma Nelumbiniss with the addition of during the fermentation
Bone meal, the Calcium Carbonate in bone meal can generate calcium lactate with lactic acid reaction, delay the decline of fermentation system pH, it is to avoid lactic acid bacteria mistake
It is early to be suppressed by high intensity sour environment, lactic acid production is improved, the trehalose of addition, sodium glutamate, corn starch can be dry in freezing
Lactic acid bacteria is protected during dry, the survival rate of lactic acid bacteria is improved, because through lyophilizing, Rhizoma Nelumbiniss are in loose porous sponge structure, than
Surface area is big, is easily oxidized, and the tea polyphenols of addition can play antioxidative effect, additionally, the present invention containing various Chinese herbal medicine into
Point, there is appetizing.
Specific embodiment
A kind of spicy lyophilizing Rhizoma Nelumbiniss Pickles, by following weight portion（Kilogram）Raw material make：
Rhizoma Nelumbiniss 400, medicated beer 1, shelled buckwheat 8, Endothelium Corneum Gigeriae Galli 2, Fructus Crataegi 4, Fructus Amomi 1, Sal 16, white sugar 8, Carnis Gallus domesticus powder 5, Fructus Capsici 20,
Lactic acid bacteria 4, bone meal 8, trehalose 0.5, sodium glutamate 0.9, corn starch 1, tea polyphenols 0.3.
The preparation method of described spicy lyophilizing Rhizoma Nelumbiniss Pickles, comprises the following steps：
（1）5 times of water is added to be cooked by slow fire 40 minutes Endothelium Corneum Gigeriae Galli, Fructus Crataegi, Fructus Amomi, filter cleaner, gained filtrate is spray-dried
Powder is made, Chinese medicine powder is obtained；
（2）Sal is configured to into the saline that concentration is 4%, saline solution is obtained, it is standby；By lotus root washing, peeling, section, gained Rhizoma Nelumbiniss
Piece microwave treatment 20 seconds under conditions of microwave power is 450W, in being then charged into pickle jar, adds white sugar, Carnis Gallus domesticus powder, peppery
Green pepper, bone meal mixing are mixed thoroughly, add saline solution, access lactic acid bacteria, are taken out carrot piece after 7 days in 30 DEG C of bottom fermentations；
（3）Shelled buckwheat is mixed with medicated beer and is mixed thoroughly, send into baking box, bake to perfume (or spice) discharging, plus the water of three times is boiled by fire, and filters
Slagging-off, gained filtrate is spray-dried to make powder；
（4）By step（2）Resulting material takes out sabot, adds step（1）、（3）Resulting material and leftover materials mixing are mixed thoroughly, are sent
Enter freeze dryer, pre-freeze is carried out at -35 DEG C, sublimation drying, wherein sublimation drying are carried out when material center temperature reaches -18 DEG C
Plate temperature is 30 DEG C, and sublimation drying pressure is 51Pa, then carries out parsing-desiccation, and parsing-desiccation plate temperature is 35 DEG C, parsing-desiccation pressure
Power is 96Pa, then resulting material is packed, and is obtained final product.
Claims (2)
1. a kind of spicy lyophilizing Rhizoma Nelumbiniss Pickles, are prepared by the raw materials in：
Rhizoma Nelumbiniss 400-420, medicated beer 1-2, shelled buckwheat 8-9, Endothelium Corneum Gigeriae Galli 2-3, Fructus Crataegi 4-5, Fructus Amomi 1-2, Sal 16-18, white sugar
8-9, Carnis Gallus domesticus powder 5-6, Fructus Capsici 20-22, lactic acid bacteria 4-5, bone meal 8-10, trehalose 0.5-0.6, sodium glutamate 0.9-1, Semen Maydiss form sediment
Powder 1-1.2, tea polyphenols 0.3-0.4.
2. the preparation method of spicy lyophilizing Rhizoma Nelumbiniss Pickles according to claim 1, it is characterised in that comprise the following steps：
（1）5-6 times of water is added to be cooked by slow fire 40-50 minutes, filter cleaner, gained filtrate Jing sprayings Endothelium Corneum Gigeriae Galli, Fructus Crataegi, Fructus Amomi
Powder is made in drying, obtains Chinese medicine powder；
（2）Sal is configured to into the saline that concentration is 4%, saline solution is obtained, it is standby；By lotus root washing, peeling, section, gained Rhizoma Nelumbiniss
Piece microwave treatment 20 seconds under conditions of microwave power is 450W, in being then charged into pickle jar, adds white sugar, Carnis Gallus domesticus powder, peppery
Green pepper, bone meal mixing are mixed thoroughly, add saline solution, access lactic acid bacteria, are taken out carrot piece after 7 days in 30 DEG C of bottom fermentations；
（3）Shelled buckwheat is mixed with medicated beer and is mixed thoroughly, send into baking box, bake to perfume (or spice) discharging, plus the water of three times is boiled by fire, and filters
Slagging-off, gained filtrate is spray-dried to make powder；
（4）By step（2）Resulting material takes out sabot, adds step（1）、（3）Resulting material and leftover materials mixing are mixed thoroughly, are sent
Enter freeze dryer, pre-freeze is carried out at -35 DEG C, sublimation drying, wherein sublimation drying are carried out when material center temperature reaches -18 DEG C
Plate temperature is 30 DEG C, and sublimation drying pressure is 51Pa, then carries out parsing-desiccation, and parsing-desiccation plate temperature is 35 DEG C, parsing-desiccation pressure
Power is 96Pa, then resulting material is packed, and is obtained final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611006904.0A CN106579167A (en) | 2016-11-16 | 2016-11-16 | Spicy freeze-dried lotus root pickle and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611006904.0A CN106579167A (en) | 2016-11-16 | 2016-11-16 | Spicy freeze-dried lotus root pickle and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN106579167A true CN106579167A (en) | 2017-04-26 |
Family
ID=58590005
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611006904.0A Pending CN106579167A (en) | 2016-11-16 | 2016-11-16 | Spicy freeze-dried lotus root pickle and preparation method thereof |
Country Status (1)
| Country | Link |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757459A (en) * | 2015-04-04 | 2015-07-08 | 天津农学院 | Crisp lotus root slice and preparation method of crisp lotus root slice |
| CN104855901A (en) * | 2015-05-14 | 2015-08-26 | 蚌埠市楠慧川味食品厂 | Tuber mustard pickle with lemon vinegar sour |
-
2016
- 2016-11-16 CN CN201611006904.0A patent/CN106579167A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757459A (en) * | 2015-04-04 | 2015-07-08 | 天津农学院 | Crisp lotus root slice and preparation method of crisp lotus root slice |
| CN104855901A (en) * | 2015-05-14 | 2015-08-26 | 蚌埠市楠慧川味食品厂 | Tuber mustard pickle with lemon vinegar sour |
Non-Patent Citations (2)
| Title |
|---|
| 张少颖: "不同处理方法对泡菜发酵过程中亚硝酸盐含量的影响", 《中国食品学报》 * |
| 胡俊: "保持乳酸菌活性的冻干泡菜工艺研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
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Application publication date: 20170426 |