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2013 (Vol. 5, Issue: 10)
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 

Key words:  Freeze-drying protective agent, lactobacillus, pickled cabbage, , , ,
Vol. 5 , (10): 1404-1406
Submitted Accepted Published
July 15, 2013 August 16, 2013 October 05, 2013
Abstract:

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.
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  Cite this Reference:
Xing Long, Xu Jian-Jun and Yan Li-Mei, 2013. Study on the Effect of Pickled Cabbage using Freeze-drying Protective Agent.  Advance Journal of Food Science and Technology, 5(10): 1404-1406.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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