China Condiment 2015 Issue 1 Optimization of Production and Formulation of Sichuan Pickles by Traditional Spontaneously Fermentation

Optimization of Production and Formulation of Sichuan Pickles by Traditional Spontaneously Fermentation
JIA Hong-feng;,SUN Jin-kang;,XIN Song-lin;,YAN Hong;

..............page:1-3

Research on Antioxidation Activity of Zanthoxylum bungeanum Fruits
GU Xue-quan;,HE Qiang;,HE Xue-yun;,NIU Xin-xin;,YAN Zhi-nong;,ZHAO Zhi-feng;,ZHU Rui-xue;

..............page:4-8

Characteristics and Fermented Pomace Performance of Several Strains of Yeast from Fermented Vegetables
LV Jia-li;,ZHANG Biao-yan;,ZHENG Xin-xin;

..............page:9-13

Preparation Technology of Duck Essence by Response Surface Methodology and Its Microencapsulation
ZHANG Ying;

..............page:14-17

The Breeding of Aspergillus oryzae Strain with High-Yield Acid Protease by Genome Shuffl ing
GUO Ming-ye;,HAN Zhi-shuang;,HUAN A-mei;,LIU Jun;

..............page:18-22

Study on Antimicrobial Activity and Stability of Chloroform Phase of Zingiber officinale Roscoe Extract
DENG Nian-fang;,MENG Ying-sheng;,WEI Xue-feng;,YANG Jun-jun;

..............page:23-26

Study on Preparation of Flavor Amino Acids by Enzymolysis of Crucian carp Meat
LIN Li-jun;,LU Li-xia;,SHEN Yu-jia;,XIONG Xiao-hui;

..............page:27-31,44

Preservation of Sausage by Microencapsulation of Volatile Oil from Fructus Amomi Rotundus
LI Chao;

..............page:32-35

Study on the Clearance of Garlic to Nitrite in Vegetables
FU Xing-feng;,WANG Zi-yun;,ZHAN Xiu-huan;

..............page:36-39

Optimization of Extraction Technology of Benzoic Acid in Vinegar by Response Surface Analysis
Alapati·Abuduwayiti;,Jialiexi·Manafu;,LI Jun-fang;

..............page:40-44

Research on the Change of Microscopic Quality of Enzyme-ripened Sufu in Different Fermentation Periods
DONG Shuang;,TAO Jie;,WANG Jian-ming;,ZHANG Geng;

..............page:45-47,51

Study on Changes of Flavor Substances during Processing of Black Garl ic
DONG Yan;,JI Yan-ru;,LIU Yu;,LIU Yu-feng;,PAN Jing;,SHI Jie;,WANG Yue-ming;,YANG Qing-li;,YU Zong-xuan;

..............page:48-51

The Appl ication of Lactic Acid Bacteria in Fermentation Process of Dry Red Pepper
LIU De-zhong;,WAN Chun-qiu;

..............page:52-56

Optimization of Fermentation Conditions for Compound Hawthorn Fruit Vinegar by Response Surface Methodology
LI Ya-nan;,QIANG A-juan;,SONG Hui;,SU Bo;,ZHANG Hong-yu;

..............page:57-61

Statistical Analysis of Formation of Acrylamide in Beijing Cuisine
FENG Xiao-lan;

..............page:62-64,68

Research on pH Measurement in Vinegar by Near Infrared Spectrum
LI Yan-lei;,ZHANG Sui-shuan;

..............page:65-68

The Effect of Different Additives on Nitrite Content in Fermentation of Pickled Vegetables in Baotou Areas
HAN Yong-xia;

..............page:69-72

Study on the Production Process of Vegetable Protein Seasoning with Corn Steep Liquor by Microbiological Fermentation
GUO Hong-wen;,JIAO Yan;,LIU Jing-quan;,TANG Xiao-jun;,ZHENG Xi-qun;

..............page:73-75

Preliminary Study on the Processing Technology of Grapefruit Vinegar
CHEN Yan;,LIU Lei;,YOU Jian;

..............page:76-79

Research on Technology of Nanking Cherry Fruit Vinegar
JIANG Xiao-kun;,ZHANG Wen-ying;

..............page:80-83

White Vinegar Continuous Bleaching and Filtering Process Equipment and Technology
LI Jiao-jiao;,ZHOU Ming-yin;

..............page:84-88

Research on Process of Pickled Chili Oil Brine
HUANG Ji-wei;,LU Li;

..............page:89-92

Catalytic Synthesis of Dodecyl Nipagin Ester by Aminosulfonic Acid
LIU Yu-ting;,WANG Yu-wei;,YIN Da-wei;,ZHANG Xiao-li;

..............page:93-95

Determination of Copper Content in Condiment with Brilliant Yellow Fading Spectrophotometry
LI Ren-yu;,LI Yong-mei;,ZHANG Rui;

..............page:96-99

Determination of Microelement in Different Parts of Scallion
WANG Zheng-fan;

..............page:100-101,105

Simultaneous Determination of Synthetic Color, Preservative and Antioxidant in Condiment
LI Huan;,SHI Long-mei;,ZHOU Jian-ke;

..............page:102-105

Research on the Protection and Transition of Traditional Diet Culture as Intangible Cultural Heritage
CAO Lan;,DONG Yu-jie;,LI Xu;,WANG Xin-mei;,WEI Ying;

..............page:106-109

Review on Nitrite Scavenging Ability of Fruits and Vegetables
DENG Hong;,JIA Hong-feng;,ZHOU Ling-jie;,ZHOU Shi-zhong;

..............page:110-114

Research on Fermentation and Production of Food Pigments with Filamentous Fungi
ZHANG Yin;

..............page:115-118

Research Status and Development Consideration of Patchouli Oil in China
BAI Wei-dong;,CAO Long-hui;,LI Xiao-j un;

..............page:119-122

Research Progress of Essential Oil from Natural Spice,White Cardamom
DI Sheng-da;,JIANG Zi-tao;,LI Rong;

..............page:123-127

Reform and Innovation of Seasoning Ways under the Concept of Healthy Diet
GAO Xing-en;,JI Qian-nan;,ZHAO Min;

..............page:128-130

Study on the Strategy of Real izing Industrial Cooking in Chinese Catering Industry
SU Yang;,ZHANG Cong;

..............page:131-136

Discussion and Research on Douchi
ZHAO De-an;

..............page:137-140