低盐腌渍黄瓜半固态纯种发酵工艺中试  

Pilot test on semi-solid-state pure-fermentation technology of low-salt pickled cucumber

作　　者：武晋海[1,2] 王昌禄[1] 王玉荣[1] 陈勉华[1] 陈志强[1] 隋志文[1] 

机构地区：[1]天津科技大学生物工程学院,天津300457 [2]山西师范大学工程学院,临汾041004

出　　处：《农业工程学报》2009年第1期265-270,共6页Transactions of the Chinese Society of Agricultural Engineering

基　　金：天津市科技发展计划项目(05ZHGCNC00300)

摘　　要：为了使传统的人工腌渍菜实现工业化生产,并减少腌渍液排放对环境的污染,该文研究了低盐腌渍黄瓜半固态纯种发酵工艺中腌渍液的连续利用。经脱水预处理黄瓜(Cucumis sativusL.,含水率65%～70%)利用密闭厌氧发酵设备进行低盐发酵,腌渍液作为发酵剂进行预发酵,结合使用乳酸菌(L.plantarum)纯培养物,实现腌渍液的再利用。结果表明:发酵量,腌渍液用量,108cfu/mL菌剂使用量及4%盐水用量之比为18︰6︰2︰1,可实现腌渍液再利用,同时得到2.24%低盐度产品;主发酵罐低于100r/min搅拌速率条件下,搅拌对产品质构不存在显著影响(p>0.05),质构硬度可维持在1209.1N以上;产品出品率最高为115.8%;与固态自然发酵工艺相比,可溶性膳食纤维、维生素E、总抗坏血酸、蛋白质和脂肪含量有了明显改善,分别可达3.592%,0.601×10-2mg/g,7.843×10-2mg/g,1.991%,0.375%。For industrially producing traditional artificial pickled vegetables and reducing the environment pollution from the pickling liquid, the continuous useful method of pickling liquid was studied in the semi-solid-state pure-fermentation technology for low salt pickled cucumber （Cucurnis Sativus L.）. Pre-dehydrated cucumber with water content of 65%-70% was fermented continuously with low-salt in anaerobic fermentation equipment. For realizing reuse of brine, brine was used as ferment to process pre-fermentation combining with pure culture of lactic aid bacteria. The results showed that the ratio 18：6：2：1 of raw materials, brine, 108 cfu/mL starter and 4% salt solution was optimized condition to reuse brine and 2.24% low-salt product was obtained. The texture of products was not significantly influenced （p〉0.01） by stirring under lower intensity （〈 100 r/min）, and textural hardness was kept above 1209.1 N. Yield rate was up to 115.8%. The content of Vitamin E, total ascorbic acid, protein, fat, and dietary fiber was improved via comparing with traditional technology, reaching to 3.592%, 0.601 × 10^-2 mg/g, 7.843×10^-2 mg/g, 1.991% and 0.375% respectively.

关 键 词：腌渍 半固态纯种发酵 腌渍液 加工工艺 低盐 黄瓜 

分 类 号：S233.5[农业科学—农业机械化工程]