益生菌快速发酵技术制备泡菜  

The research of artificial inoculation fermented kimchi

作　　者：王艳萍[1] 朱海霞[1] 郗宏波[1] 王金菊[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国食品添加剂》2013年第S1期112-116,共5页China Food Additives

基　　金：''十二五"科技部高科技发展研究计划(863计划)No.2011AA100904

摘　　要：为满足不同口味人群对发酵泡菜的需求,本文对人工接种发酵白菜泡菜的工艺进行了研究,分别研究发酵时间、酱汁浓度、接种量对人工接种泡菜的影响并对其指标进行检测。结果表明,人工接种发酵的最适时间为5d,最适酱汁浓度为5%,最适接种量为5%,亚硝酸盐的含量远低于国家标准,杀菌的最佳条件为80℃、15min。This paper describes the process of kimchi by the method of artificial inoculation and researched the fermentation time,the concentration of sauce and concentration of indicators and the indicators were detected. The results show that the artificial inoculation fermentation optimum time was 5d,the optimum sauce concentration was 5%,concentration of indicators was 5%, the nitrite content far below the national standard, sterilization conditions was80℃,15min.

关 键 词：人工接种 发酵泡菜 工艺 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]