文档介绍:该【乳酸菌直投发酵金针菇泡菜及其褐变机制研究开题报告 】是由【niuww】上传分享,文档一共【2】页,该文档可以免费在线阅读,需要了解更多关于【乳酸菌直投发酵金针菇泡菜及其褐变机制研究开题报告 】的内容,可以使用淘豆网的站内搜索功能,选择自己适合的文档,以下文字是截取该文章内的部分文字,如需要获得完整电子版,请下载此文档到您的设备,方便您编辑和打印。乳酸菌直投发酵金针菇泡菜及其褐变机制研究开题报告Title:ResearchonLacticAcidBacteria-Direct-fermentedEnokiMushroomPicklesanditsBrowningMechanismBackground:Asapopularandnutritiouspickledfood,,duetotheiruniqueflavorandcrisptexture,,plexprocess,whichincludessaltingandsun-drying,,thetraditionalmethodofteninvolvestheuseofpreservatives,,::-Enokimushroomswillbewashed,cutintoappropriatesizes,andthenmixedwithsalt.-Themixturewillbeplacedinasterilizedcontainerandfermentedwithlacticacidbacteriaforaspecificperiodoftime.-ChangesinpH,totalacidity,color,andsensorypropertiesduringthefermentationprocesswillbemonitored.-:-Thisresearchwillprovideaninnovativeandsafemethodfortheproductionofenokimushroompickles,whichisbeneficialforconsumerswhoareconcernedaboutfoodsafetyandhealthyeating.-Thestudywillidentifythebrowningmechanismduringthefermentationprocess,:Insummary,.