译 名：
Effects of Fermentation Inoculated Lactobacillus on Quality and Nitrite Content of Pickled Capsicum
作 者：
YIN Hua,LIU Su-chun,HUANG Bin,ZHAO Wen-kui(1.College of Food Science and Technology,HNAU,Changsha 410128,PRC;2.Assets Management Department of Hunan Agricultural University,Changsha 410128,PRC)
关键词：
pickled capsicum;fermentation;quality;nitrite
摘 要：
The experiment was carried out to test the effects of fermentation by inoculating lactobacillus on quality and nitrite content of pickled capsicum products as compared to spontaneous fermentation.The results showed that the fermentation time of production under condition of artificial fermentation was shorten,nitrite content of production was reduced,nitrite peak was ahead of schedule.The key factors that improve the quality of pickled capsicum were the sugar content and lactobacillus inoculated.The optimal disposing condition was found to be a combination of 3.5% sucrose,8.5%table salt,artificial inoculation of a proper strain of lactobacillus and 25 ℃ temperature.
