摘要
以芋荷梗为原料,在民间芋荷梗发酵工艺基础上添加植物乳杆菌(Lactobacillus plantarum)进行发酵。以感官评分和pH值为评价指标,分别探究植物乳杆菌添加量、食盐添加量、发酵温度、发酵时间对芋荷梗发酵品质的影响,通过正交试验优化出最佳的发酵工艺。结果表明,最佳发酵工艺条件为植物乳杆菌添加量0.30%、食盐添加量2%、发酵时间3 d、发酵温度30℃。在此最佳发酵工艺条件下,酸芋荷感官评分为84分,pH值为3.29,亚硝酸盐含量(6.25μg/g)符合国家相关标准。
Using taro leafstalk as raw material,Lactobacillus plantarum was inoculated for fermentation based on folk taro leafstalk fermentation process.Taking sensory evaluation score and pH as evaluation indexes,the effect of L.plantarum inoculum,salt addition,fermentation temperature and time on sensory score and pH on fermentation quality of taro leafstalk was investigated,and the optimal fermentation process was optimized by orthogonal tests.Results showed that the optimal fermentation conditions were determined as follows:L.plantarum inoculum 0.30%,salt addition 2%,fermentation time 3 d and temperature 30℃.Under the optimized fermentation conditions,the sensory evaluation score of fermented taro leafstalk was 84,pH was 3.29,and the nitrite content(6.25μg/g)was in line with national standards.
作者
朱苗
鄂君威
胡菊丽
李丽
李刚凤
ZHU Miao;E Junwei;HU Juli;LI Li;LI Gangfeng(College of Material and Chemical Engineering,Tongren University,Tongren 554300,China)
出处
《中国酿造》
CAS
北大核心
2019年第12期189-193,共5页
China Brewing
基金
贵州省科技厅联合基金项目(黔科合LH字[2015]7243号)
贵州省普通高等学校产学研基地(黔教合KY字[2015]346)
贵州省教育厅大学生创新创业训练中心项目(2016SJDCZX001)
2017年第二批产学合作协同育人项目(201702108094)
化学工程与技术省级重点学科(黔学位合字ZDXK[2017]8号)
关键词
酸芋荷
乳杆菌
芋荷梗
发酵工艺
优化
感官评分
fermented taro leafstalk
Lactobacillus
taro leafstalk
fermentation technology
optimization
sensory evaluation score
