论文部分内容阅读
制作泡菜的原料多是些甘美多汁的蔬菜。泡菜的制成主要靠乳酸杆菌把菜中所含的糖分解成乳酸。当酸性溶液形成以后,对蔬菜中的维生素具有保护作用,其保存量高达90％以上。维生素C具有较强的抗氧化性能,进入胃肠道后可与亚硝酸盐或硝酸盐发生作用,从而抑制强致癌作用的亚硝酸胺的生成,具有防癌作用。当乳酸浓度升到千分之八的时候,那些随生菜混进坛内的霉菌、大肠杆菌、腐败细菌等停止繁殖和死亡,
The raw material for making kimchi is more sweet and juicy vegetables. Kimchi made mainly by Lactobacillus cabbage contained in the sugar into lactic acid. When the formation of acidic solution, the vitamins in vegetables have a protective effect, the preservation of up to 90%. Vitamin C has a strong antioxidant properties, enter the gastrointestinal tract with nitrite or nitrate role, thereby inhibiting the carcinogenic effect of nitrite amine formation, with anti-cancer effect. When the lactic acid concentration rose to eight thousandths, those with lettuce mixed into the altar mold, Escherichia coli, spoilage bacteria stop breeding and death,