快速发酵甜葫芦泡菜的研制  

Development of sweet calabash pickle by rapid fermentation

作　　者：朱珠[1] 田海娟[1] 

机构地区：[1]吉林工商学院食品工程分院,吉林长春130062

出　　处：《中国酿造》2011年第5期173-176,共4页China Brewing

基　　金：吉林省教育厅项目(吉教科合字[2010]第397号)

摘　　要：试验采用直投式菌粉快速发酵甜葫芦泡菜,通过单因素试验和正交试验确定最佳发酵条件。结果表明,发酵时菌粉投入量对甜葫芦泡菜品质影响最大,其次是发酵的温度。甜葫芦泡菜最佳工艺参数为:菌粉投入量0.003%、发酵温度30℃、食盐添加量4%;在此条件下,通过试验比较了直投式发酵与自然发酵方式下所得泡菜亚硝酸盐含量的变化。直投式发酵缩短了发酵周期,降低亚硝酸盐含量,其产品可食性、感官品质等均优于自然发酵法,且加工周期短,利于工业化生产。Sweet calabash pickle was fermented by using Direct Vat Set starter. The optimal fermentation conditions were obtained through single factors and orthogonal experiments. The order of factors influencing the flavor of pickles was mixed strain powder, temperature and salt content. The optimum＇technological parameters were as followed ： mixed strain powder 0. 003%, fermentation temperature 30℃ and salt 4%. In addition, nitrite content variation was compared between rapid fermentation and natural fermentation under the optimum conditions. The results showed that the content of nitrite was reduced under rapid fermentation and the quality of pickles was improved. The process could be used in the industrialized production.

关 键 词：甜葫芦 泡菜 直投式发酵 研制 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]