乳酸菌发酵芹菜泡菜的工艺研究  

Fermentation process of celery kimchi by Lactobacillus

作　　者：王艳萍[1] 郗宏波[1] 姚四平[1] 闵军涛[1] 朱海霞[1] 王金菊[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国酿造》2012年第12期136-140,共5页China Brewing

基　　金："十二五"科技部高科技发展研究计划(863计划)(2011AA100904);高等学校博士学科点专项科研基金(20091208110001)

摘　　要：研究了芹菜泡菜在不同的菌种及比例、食盐添加量、接种量等条件下,芹菜泡菜发酵时pH、总酸以及质构的变化,通过正交试验,确定发酵芹菜泡菜最优条件为:保加利亚乳杆菌∶嗜热链球菌(2∶3),盐浓度为1.5%,接种量为6%,在25℃下发酵5d^10d。用此方法发酵芹菜,菌种生长速度快、pH值下降快、产酸率高、泡菜风味纯正。亚硝酸盐含量远低于国家标准。Changes of pH values, total acids and TPA value of celery kimchi with different strains proportion, NaCI concentrations and innoculum were studied. Optimal fermentation conditions obtained through orthogonat test were as follows： combination of Lactobacillus bulgaricus and Strep- tococcus thennophiles by 2：3, NaCI concentration 1.5%, innoculum 6%, fermentation temperature 25℃ for 5d-10d. Under the optimal conditions, bacteria grew fast with good acid productivity, rapid lowered pH, and good product taste. At the same time, nitrite content in product is far lower than the national standard.

关 键 词：乳酸菌 芹菜泡菜 正交试验分析 亚硝酸盐 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]