摘要
以青色朝天椒为研究对象,通过正交实验设计对青色朝天椒腌制工艺进行了优化,并对青色朝天椒腌制过程中的护色措施进行了研究。研究结果表明:青色朝天椒最佳腌制条件为:腌制时间4d、食盐含量6%、发酵温度30℃、菌种比例(植物乳杆菌∶肠膜明串珠菌)1∶2、接种量2%;青色朝天椒腌制过程中最佳护色措施为:在腌制液中CuSO_4.5H_2O为90mg/L、ZnSO_4.7H_2O为120mg/L、V_C为60mg/L。
Using cyan capsicum frutescens as raw material,the optimum curing process parameters were researched by curing orthogonal test;the optimum protective coloration technology was researched by single factor test of protective coloration and orthogonal test.The result showed that the curing process parameters were as follows：curing time 4d,salt content 6%,fermentation temperature 30℃,spawn scale（Lactobacillus plantarum∶Leuconostoc mesen-teroide）1∶2,inoculation quantity 2%.The best protective coloration technology was as follows：CuSO_4·5H_2O 90mg/L,ZnSO_4·7H_2O 120mg/L,V_C 60mg/L.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第7期232-235,共4页
Science and Technology of Food Industry
基金
国家星火计划项目(2008GA811014)
关键词
青色辣椒
腌制技术
护色技术
green capsicum
curing technology
protecting color technology
