低鹽辣椒醬之研發

Other Title
Study on the Manufacturing of Low-Salt Pepper Paste
Journal
台灣農業研究
Journal Volume
54
Journal Issue
3
Pages
135-149
Date Issued
2005-09-01
Date
2005-09-01
Author(s)
謝寶全
Pao-Chuan Hsieh
DOI
URI
Abstract
本文探討不同添加物對醃漬辣椒醬之影響，添加物包括食鹽(0、3、6、12%)、酒精(1~4%)、有機酸(0.1~0.4%)及微生物(Saccharomyces rouxii、Pediococcuss soya)等。 This study investigated the effect if different treatments on decrease of salt content in traditional pepper paste. The results revealed that for all concentrations, only the treatment amended with 12% NaCl protected pepper paste from spoiled, but longer fermentation time is required.
Subjects
辣椒醬
低鹽
發酵
Pepper paste
Low-salt
Fermentation
Publisher
農業試驗所
Type
journal article
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