摘要
为了探讨添加黄浆水对酸菜腌制过程中酸菜品质的影响,以经过培养基活化的乳酸菌粉为发酵剂,分别加入10%、20%、30%灭菌冷却后的黄浆水作为发酵辅料,进行酸菜发酵,同时做对照试验。实验结果表明:添加30%黄浆水发酵,酸菜18 d成熟,比对照组提前6 d达到可食用酸度,其pH为3.5,可滴定酸度为1.7%,亚硝酸盐含量18.4μg.g-1,感官评分为9分。添加黄浆水可以提高发酵速度,缩短发酵周期,酸菜酸度适中,脆性有所增加。
In other to discuss the influence of Yellow slurry on the change of quality in the process of pickling sauerkaut,taking powder activated lactic acid bacteria as fermentation,yellow slurry added 10%,20%,30% sterilized and cooled water respectively as auxiliary fermentation materials to sour pickled cabbage fermentation and control test was made at the same time.The results showed that sauerkraut added 30% yellow slurry,ripe time was 18 days,6 d earlier than the control group.pH was 3.5,total acid was 1.7%,the contents of nitrite was 18.4 μg·g-1 and sense scores was 9.Sauerkraut added 30% yellow slurry could improve the fermentation speed,shorten the fermentation period,the acidity Sauerkraut was moderate and the brittleness was increased.
出处
《黑龙江八一农垦大学学报》
2011年第6期49-52,共4页
journal of heilongjiang bayi agricultural university
基金
黑龙江八一农垦大学学成
引进人才科研启动基金项目(校启S2005-16)
关键词
黄浆水
发酵
酸菜
乳酸菌
yellow slurry
fermentation
sauerkraut
lactic acid bacteria
