几株乳酸菌对芹菜泡菜亚硝酸盐含量的影响及控制  

The Effects of Some Lactic Acid Bacteria Strains on Nitrite Content and Its Control in Pickling Celery

作　　者：何俊萍[1,2] 李海丽[1] 张先舟[1] 陈辉[1] 李静[1] 高瑞鹤[1] 

机构地区：[1]河北农业大学食品科技学院,保定071000 [2]河北省农产品加工工程技术研究中心,保定071000

出　　处：《食品工业》2011年第11期71-73,共3页The Food Industry

摘　　要：以芹菜为原料,研究了在接种不同乳酸菌株及菌株配比条件下,泡菜发酵过程中亚硝酸盐含量的动态变化。根据动态变化确定最优接种发酵剂。结果表明:肠膜明串珠菌和短乳杆菌组合优于单菌及其他混菌组合,两者配比为1︰3时最佳。采用正交试验进行优化,得到发酵最佳工艺条件为:接种量1%,糖浓度1%,温度35℃,发酵时间72 h。Dynamic changes of nitrite content in celery pickle were studied under different lactic acid bacterias、bacteria ratio.Optimal fermentation strain was determined through the dynamic changes.The results showed that the multi-strain fermentation of Lm and Lb was better than single strain and other multi-strain fermentation,and the ratio of Lm︰Lb=1︰3 was the best.The optimal processing conditions were as follow by orthogonal test： inoculum size 1%,sugar 1% and fermentation at 35 ℃ for 72 h.

关 键 词：泡芹菜 乳酸菌 亚硝酸盐 最佳工艺 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]