生物防腐剂在低盐泡菜强化发酵工艺中的应用  

Application of biologic preservative on production of nutrimental strengthened pickles by intensified fermentation

作　　者：焦宇知[1] 

机构地区：[1]江苏食品职业技术学院,江苏淮安223001

出　　处：《中国酿造》2007年第4期48-51,共4页China Brewing

摘　　要：研究了泡菜强化发酵的工艺以及泡菜的营养,结果表明,泡菜强化发酵的最佳条件为加盐量2%,发酵温度30℃,混菌强化发酵,菌种为肠膜明串珠菌Ls-5105和植物乳杆菌Lb-31010的比例为1:1,添加量为5%,Nisin添加量为150mg/kg,维生素强化量为20mg/kg VB1+20mg/kgVB6+100 mg/kgVC。发酵后的氨基酸比例符合人体需要的氨基酸模式,Nisin能抑制杂菌的生长和降低亚硝峰。Pickle was studied in the paper on the intensified fermentation technology and nutrimental strengthening. The result showed that the optimal intensified fermentation carried out by 5%mixture of Ls-5105 and Lb-31010 in ratio of I to 1 at 30℃ when 2% of salt, 150mg/kg of Nisin, 20 mg/kg of VB1,20mg of mg/kg and100 mg/kg of VC was added in vegetables of cabbage. The ratio of amino acid in pickled vegetables accorded with the human body. Nisin could inhibit the growth of baneful microbe and drop the content of nitrite in pickles.

关 键 词：泡菜 尼森 营养强化 

分 类 号：TS202.3[轻工技术与工程—食品科学]