China Condiment 2016 Issue 5 Study on InocuIation Fermentation of Lactic Acid Bacteria to Improve the FIavor of ChiIi Paste

Study on InocuIation Fermentation of Lactic Acid Bacteria to Improve the FIavor of ChiIi Paste
GUO Lin;,MENG Meng;,GUO Miao;,HOU Li-hua;

..............page:1-7

NutritionaI Ingredients AnaIysis of Naked Oats and Naked Oats Vinegar
YANG Dan-dan;,YU Hai-feng;

..............page:8-10,15

ChiIi Sauce Expanding Bag Reasons AnaIysis and SteriIization Conditions Optimization
MENG Li;,LEI Hong;,GAO Lei;,SHEN Jing;,YAN Xiu-feng;

..............page:11-15

Screening and Identification of a Strain of Lactobacillus with ChoIesteroI-reducing AbiIity and Its AppIication in PickIes
ZHU Qi-qi;,PU Bo;,WANG Zhou;,ZHANG Chi-xiang;,JIAO Shi-rong;

..............page:16-22,29

Screening and Identification of a Lactic Acid Bacterium from Sichuan Bran Vinegar Brewing Mass
GUO Ming-ye;,LIU Jun;,WANG Yang;,HUAN A-mei;,HAN Zhi-shuang;

..............page:23-29

Research on the Antioxidant Activity of Eleocharis tuberose PeeI Fruit Vinegar through the Experiment with Mice
GAO Zhi-ming;,LUO Yang-he;,CHEN Zhen-lin;

..............page:30-32,50

GC/MS AnaIysis and Inhibitory Action to Food Contamination of AIcohoIic Extracts from Alliumcepa L
LI Hong-shan;,ZHANG Hong;,SHEN Yu-xiang;,DONG Xu;

..............page:33-36

AnaIysis of VoIatiIe Compounds from Mixed Spices Used in the Processing of Air-dried Sausage and the Preservation Effects of Two Spices on Pork
SONG Yong;,LI Meng-yang;,ZHANG Chun-jiang;,YANG Hong-ju;,LIU Cheng;,PING Wen-xiang;,WANG Zhi-ying;

..............page:37-40

Research on AntibacteriaI Effect and StabiIity of Coumarin of Angelicae dahuricae
YANG Liu;,LIU Chang-jiao;,LI Yu-han;,CHEN Yu-fei;,WANG Lei;,ZHANG Yi;

..............page:41-44

Study on QuaIity Improvement of GIutaminase and Yeast Extract to No-added Soy Sauce
ZHOU Shang-ting;,LI Pei;,GUO Hui;

..............page:45-50

Research on Detection of AIIura Red Content in Sauce and Soy Sauce by HPLC
YU Xue-chan;,SUN Sheng-mei;,LIANG Li-ping;

..............page:51-56

Study on the Effect of Yeast Extract on QuaI ity of Femented Soy Sauce
ZHOU Zhao-hui;

..............page:57-60,71

AmpIification CuIture of Corn Steep Liquor,Protease Producing Strain
LIU Jing-quan;,ZHENG Xi-qun;,LIU Xiao-lan;,GUO Hong-wen;,TANG Xiao-jun;,JIAO Yan;

..............page:61-63,71

Study on the Extraction of TotaI PhenoIs from Nutmeg
YANG Wen-ping;,LI Hong-yu;,HAO Jiao-min;,YANG Zhen-ping;,ZHANG Xiao-li;

..............page:64-67

An Optimization Study on Fermentation Process of SerofIuid Dishes in North Sichuan Area
HOU Zhi-yong;,YANG Jing;

..............page:68-71

Amino Acid Composition and Nutrition EvaIuation of Sichuan Bran Vinegar
LIU You-qing;,HUANG Dan;,NI Yue;,OU Jun-mo;,YANG Jie;,YU Hua;,MAO Xiang;,SHANGGUAN Meng-ting;

..............page:72-75

Study on MuIti-enzyme Synergetic HydroIysis TechnoIogy of MusseI Ointment
WEI Xiao-ying;,LI Ping-ping;,REN Xiu-juan;,LIANG Hong-xia;,LI Na;

..............page:76-80

Production Process of Morchella esculenta EdibIe Fungi Sauce by Liquid Fermentation
ZHAO Hang;,SHAN Cheng-cheng;,LIU Chao;

..............page:81-85

The Preparation TechnoIogy of Marinade
YI Yu-wen;,XIAO Lan;,TONG Guang-sen;,PENG Yi-qin;,LIU Rong;

..............page:86-90,96

Research on Production Process of Tea and Jujube Vinegar
WU Yan-fang;,LI Chao-hong;,HOU Hong-ping;

..............page:91-96

The AppI ication of Microwave TechnoIogy in the CrystaI Transformation Process of L-gIutamic Acid
LI Hui;,SONG Xiao-dong;,HAN Jun;,JI Hui-jun;

..............page:97-99,110

AppI ication of Fuzzy Mathematics in Market Research on AppIe Vinegar
CHANG Lu-lin;,WEI Yong-yi;,YIN Jun-jie;,WANG Fu-gang;

..............page:100-102,110

Liquid-SoIid Acetic Fermentation New TechnoIogy of Shanxi Mature Vinegar
CAO Jin-yi;,SONG Chun-xue;,ZHAO Hong-nian;

..............page:103-106

The Preparation of EnzymaticaIIy HydroIyzed VegetabIe Protein Powder and Its AppI ication in Condiment
YANG Xue-juan;,ZHENG Jiao-jiao;

..............page:107-110

AppIication of Fresh Raw MateriaIs in Chicken Essence Seasoning
WEN Juan;,GU Yan-jun;,LU Jun;,ZHANG Yong-jun;,ZHANG Jia-hui;,WANG Fang;

..............page:111-114,118

The Production Process of Nutritious and Spicy ChiIi Sauce with Lentinus edodes and Dried SmaII Shrimps
NIE Xiang-zhen;,HUANGFU Qiu-xia;,SHEN Li-yuan;

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

QuaIity Changes During Storage and SheIf Life Prediction of PaIm OiI Sichuan SiIk Beef Snack
HUANG Zhan;,LU Yang;,LIU Ping;,CHE Zhen-ming;,HU Ming-ming;,HUANG Qing-ji;

..............page:119-123,137

AnaIysis of Detection Methods for TotaI Ester in Shanxi Mature Vinegar
ZHANG Chun-jie;,SONG Chun-xue;

..............page:124-126

Determination of Lemon YeIIow,Rhodamine B and Acid Orange Ⅱ in Cayenne Pepper Products by High Performance Liquid Chromatography
ZHOU Liang-qin;,FU Da-you;,TAN Wen-yuan;,HE Yu-bing;

..............page:127-130

AnaIysis of VoIatiIe Components in Toona sinensis Leaves by GC-MS
YANG Yue-yun;,WANG Xiao-guang;,GAO Meng-meng;

..............page:131-133,142

Study on ChemicaI Constitutes of VoIatiIe OiIs from Leaves and Fruits of Illiciumverum by GC-MS
TAN Dong-ming;,LUO Xing-ye;,CHEN Quan-bin;

..............page:134-137

Optimization of Extraction TechnoIogy and Antioxidant Activity of Anthocyanin from Hongyang Kiwifruit by Response Surface MethodoIogy
HAN Lin;,MA Xiao-fang;,LI Yang;,WU Dong-zhi;,GAO Yu-jie;,WANG Kai-tuo;

..............page:138-142

ExpIore the Essence of NaturaI Fermentation of Brewing Condiment
ZHAO De-an;

..............page:143-144,149

AnaIysis of the Formation Reasons for Many Types of Taste of Sichuan Cuisine
ZHENG Wei;

..............page:145-149

Research Progress on Processing TechnoIogy of Ginger Powder
zhu dan shi ;, wang li na ;, zhao li hong ;, ge yong hong ;, cao xue hui ;, li jian rong ;

..............page:150-153

The Research ExpIoration of TraditionaI Bone Soup FIavor IndustriaIization ImpIementation
YAN Hong-wei;,CAI Yong-yan;,HAO Hui-juan;,NIU Jing-jing;

..............page:154-155,160

AnaIysis of Dynamic EvoIution of Government Supervision of Food Safety
WANG Ji-ning;,YU Zhi-ming;,CHEN Ting-qiang;

..............page:156-160