食品工业科技2012，Vol.33Issue(7)：232-235,4.
青辣椒腌制过程中护色技术的研究
Study on protecting color technology of green peppers during curing
摘要
Abstract
Using cyan capsicum frutescens as raw material,the optimum curing process parameters were researched by curing orthogonal test;the optimum protective coloration technology was researched by single factor test of protective coloration and orthogonal test.The result showed that the curing process parameters were as follows：curing time 4d,salt content 6%,fermentation temperature 30℃,spawn scale（Lactobacillus plantarum∶Leuconostoc mesen-teroide）1∶2,inoculation quantity 2%.The best protective coloration technology was as follows：CuSO_4·5H_2O 90mg/L,ZnSO_4·7H_2O 120mg/L,V_C 60mg/L.关键词
青色辣椒/腌制技术/护色技术Key words
green capsicum/curing technology/protecting color technology分类
轻工纺织引用本文复制引用
高伟民,阚建全,陈科伟,王微..青辣椒腌制过程中护色技术的研究[J].食品工业科技,2012,33(7):232-235,4.基金项目
国家星火计划项目 （）
