红茶风味胡萝卜泡菜发酵工艺初探  

The Primary Exploration of Carrot Pickles with Black Tea Taste

作　　者：刘林[1] 赵鸭美[2] 孙永康[3] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]广东海洋大学食品科技学院,广东湛江524088 [3]安徽科技学院食品药品学院,安徽凤阳233100

出　　处：《食品与发酵科技》2012年第4期71-74,共4页Food and Fermentation Science & Technology

摘　　要：本研究以胡萝卜和红茶为主要原料,结合红茶菌的制作方法,研制出具有红茶风味的胡萝卜泡菜。通过正交试验对菌种接种量、食盐浓度、发酵时间等进行筛选优化,并对其发酵规律进行了初步研究。结果表明,发酵最佳工艺为:食盐浓度9%、接种量12%、初发酵3d,30℃,发酵5d。With the producing method of the kombucha, carrot and kombucha were used as the main raw materials to research and produce a carrot pickle with black tea taste. The preliminarily ferment rule of carrot pickles with black tea taste were studied and the processing conditions of the pickle such as inoculum size, salt and fermentation time were optimized. The results showed that the optimum fermentation conditions were as follows salt 9%, inoculum size 9%, primary fermentation time 3 days, fermentation temperature 30℃ and fermentation time 5 days.

关 键 词：红茶菌 胡萝卜 泡菜 加工工艺 

分 类 号：TS205.5[轻工技术与工程—食品科学]