Abstract:The dynamic changing of the organoleptic quality,safety,and nutrition of pickled cucumber in pickled course was analysised with the orthogonal experimental design method L_9(3~4).The best processing combination of pickled cucumber was 25 ℃ fermentation temperature,3 % salt content,3 % sucrose and 3 % inocula concentration.
收稿日期: 2006-04-26
引用本文:
邓旭红;秦智伟;. 黄瓜酸渍工艺的研究[J]. 中国蔬菜, 2006, 1(12): 9-13.
Deng Xuhong;Qin Zhiwei. The Study on Processing Combination of Pickled Cucumber. , 2006, 1(12): 9-13.