期刊论文

The Comparison of Flavor Matter Contents and Sensory Quality between Inoculated Fermented Pepper and Natural Fermented Pepper

中文

农产品加工

1671-9646

2013

6

16-19,23

10.3969/jissn.1671-9646(X).2013.06.035

农业部948项目（（2003-T18） 科技部重大科技攻关项目（2001BA535C-09） 湖南农业大学青年基金项目（06QN16） 农业科技成果转化资金（2011GB2D00003） 湖南省科技计划项目（2012NK3092）

本校为第一机构

Lact.1,Lact.2和Lact.3是从自然发酵辣椒中选育出的具有广谱、高效抑菌活性和良好发酵性能的3株乳酸菌。用它们对辣椒进行发酵试验,通过比较自然发酵辣椒与接种发酵辣椒的感官和各种风味物质含量,结果表明接种发酵辣椒的脆度、颜色、质构等外观方面优于自然发酵辣椒,而两者的各种风味物质含量相差不大。

Lact.1, Lact.2 and Lact.3 are the three strains of lactic acid bacteria with wide spectrum, high antibacterial efficient and good fermented performance. They are selected from natural fermented pepper and applied to ferment pepper. After comparing flavor matter contents of inoculated fermented pepper with those of natural fermented pepper, the results of the experiment are that： inoculated fermented pepper is superior to natural fermented pepper in fragile degree, color and quality constructing, b...