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Abstract
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Article Information:
Study on the Effect of Pickled Cabbage using Freeze-drying Protective Agent
Xing Long, Xu Jian-Jun and Yan Li-Mei
Corresponding Author: Yan Li-Mei
Submitted: July 15, 2013
Accepted: August 16, 2013
Published: October 05, 2013 |
Abstract:
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The protective effect of pickled cabbage using biological material was researched in the study. Firstly, the research determined the centrifugal condition of bacterial sludge and then detected the influence of various protective agents on the survival rate of lactobacillus. The final test result can show the influence degree of various protective agents on the survival rate of the freeze-drying lactobacillus was sodium glutamate>skim milk>mannitol>sucrose>glycerol>maltose. The best formula of the protective agent was: the skim milk, sucrose, glycerol, maltose and sodium glutamate shall be 6% and the mannitol shall be 4%. The survival rate of the lactobacillus after using the sodium glutamate with the best protection effect can reach 65.5%. The experience proved that these protective agents and ratio can guarantee the nutrients in the pickled cabbage not destroyed.
Key words: Freeze-drying protective agent, lactobacillus, pickled cabbage, , , ,
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Cite this Reference:
Xing Long, Xu Jian-Jun and Yan Li-Mei, . Study on the Effect of Pickled Cabbage using Freeze-drying Protective Agent. Advance Journal of Food Science and Technology, (10): 1404-1406.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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