植物乳杆菌纯种半固态发酵泡菜工艺条件的研究  

Production technology of pickle by semi-solid fermentation of Lactobacillus plantarum

作　　者：杜晓华[1] 刘书亮[1] 蒲彪[1] 张艾青[1] 陈立[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《中国酿造》2011年第1期63-66,共4页China Brewing

基　　金：四川省科技厅项目(09ZC1270-4)

摘　　要：对产细菌素植物乳杆菌P158纯种半固态发酵泡菜工艺条件进行了研究。采用正交试验设计,并应用模糊数学综合评判法进行感官评价,确定泡菜产品的最佳工艺参数。结果表明,产细菌素植物乳杆菌纯种半固态发酵泡菜的最佳工艺参数为:盐4%、糖3%、接种量0.1%、发酵温度34℃。在该工艺条件下,制备的泡菜产品口味纯正,品质良好,为泡菜发酵生产探索了一条新路。The production technology of pickle by semi-solid fermentation of bacteriocin-producing Lactobacillus plantarum P158 was studied. The optimal fermentation parameters were determined by orthogonal test and sensory evaluation using fuzzy approach. The results indicated that the optimal conditions for pickle production were： 4% salt, 3% sugar, 0.1% inoculum of L. plantarurn P158, and fermentation temperature 34℃. The pickle produced under above conditions was simple and pure in taste with good quality. Therefore, this study provided a new way for pickle production.

关 键 词：半固态发酵 泡菜 工艺 植物乳杆菌 模糊评价 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]