摘要
以萝卜为原料,用乳酸菌制备的发酵剂发酵泡菜,通过单因素试验和正交试验确定了最佳发酵条件.试验表明,影响泡菜风味的因素由大到小依次为:食盐添加量>温度>接种量,发酵泡菜的最佳工艺条件为:接种量4%,温度25℃,食盐添加量4%.在此条件下,通过试验比较了乳酸菌发酵与自然发酵方式下所得泡菜的乳酸含量和亚硝酸盐含量的变化,并对感官品质进行了比较.结果表明:乳酸菌发酵时间为4～6d,与自然发酵相比,乳酸菌发酵缩短了发酵周期,降低了亚硝酸盐的含量,提高了泡菜汁中的乳酸含量.
In this article, radishes were used as main materials and lactic acid bacteria as starter for pickles. The optimal fermentation conditions were obtained through single factors and orthogonal experiments. The results suggested that the factors that affect the flavor of pickles was sequenced as salt amount〉temperature〉inoculums volume, and the optimum salt amount, fermented temperature, and inoculums volume were 4%, 25 ℃, and 4%, respectively. Lactic acid and nitrite content were compared between lactic acid and natural fermentation under the optimum conditions. The results showed that the content of lactic acid increased, fermentation period was shorten to 4-6 d, and the content of nitrite reduced under lactic acid fermentation conditions, so the quality of pickles was improved.
出处
《陕西科技大学学报（自然科学版）》
2008年第5期68-71,75,共5页
Journal of Shaanxi University of Science & Technology
基金
仲恺农业工程学院校级科研基金(G2360254)资助项目
关键词
乳酸菌
泡菜
亚硝酸盐
乳酸含量
lactic acid bacteria
pickles
nitrite
lactic acid content
