摘要
介绍了以胡萝卜为原料,经乳酸发酵后再制成果脯的方法。并对原材料、发酵材料、乳酸胡萝卜脯的一些理化指标如酸、可溶性糖、VC、NO2-及氨基酸含量作了测定和比较,结果表明,产品不但具有乳酸发酵的独特风味,而且具有丰富的营养和一定的保健作用。
In this paper, methods to made preserves of carrot through lactic acid fermentation were introduced. The contents of acid, soluble glucose, vitamin C, and amino acid in raw materials, fermentative materials, and preserves were detected. The results show that the preserves have not only plentiful nutrition, but also the unique flavor of lactic acid fermentation, and might be used as a kind of health giving food.
出处
《食品科技》
CAS
北大核心
2002年第1期26-28,共3页
Food Science and Technology
