PicklesIt's a unique and long historyFermentationVegetable products, answer the following questions:
(1) the principle of pickle fermentation is
In the absence of oxygenBacillus lactateDecomposition of glucose to lactate
In the absence of oxygen, the lactate decomposes glucose to lactate
(2) in making pickles, care is taken to control salt consumption and
Pickle time, temperature
Pickle time, temperature
It's easy to cause
Bacteria breed
Bacteria breed
And it leads to..NitrateIncreased, affecting the quality of pickles, which require regular measurements of nitrite levels during the production process
Colour method
Colour method
(methods)。
(3) during the preparation process, it can be seen from the appearance that there are occasional bubbles coming out of the pickle bottles and that the jars are ringing, possibly because of
In pickles, besides lactateYeastAnd coli and so on, yeast can decompose sugar into ethanol and carbon dioxide
In pickles, in addition to lactate, yeast and coli, which divide sugar into ethanol and carbon dioxide, etc
(4) as fermentation by comparison of nitrite levels. The advantage of fermenting by the graphic knowledge that lactate is more naturally fermented is
Lactate fermentation reduces the nitrite content in pickles and increases the safety of pickles consumption by the time of the early peak of nitrite
Lactate fermentation reduces the nitrite content in pickles and increases the safety of pickles consumption by the time of the early peak of nitrite
In both fermentation methods, the nitrite levels are increased and decreased
Related to the reduction of nitrate and ph effects on nitrite
Related to the reduction of nitrate and ph effects on nitrite
