传统浆水菜发酵工艺条件的研究  

Research on the process conditions of fermentation of traditional jiangshui vegetables

作　　者：吕嘉枥[1] 李良凤[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《陕西科技大学学报（自然科学版）》2013年第3期89-92,共4页Journal of Shaanxi University of Science & Technology

基　　金：陕西省科技厅科研计划项目(2008K01-07;2011KTCQ03-08)

摘　　要：通过模拟传统浆水菜制作工艺,对浆水发酵的通气量、面粉加量、装料量及发酵温度进行研究.通过测定其中的还原糖含量、总酸和pH值初步确定较佳发酵工艺条件.结果得出:采用三层纱布封口、3.0%的面粉加量、装料量为容器体积的70～80%(v/v)和发酵温度为33～37℃时发酵效果较好.The process conditions of fermentation of traditional jiangshui vegetables such as the amount of ventilation, the amount of flour, loading capacity and fermentation tempera- ture were studied by simulated traditional produced process of jiangshui. A better process condition of fermentation was initially determined by measured the content of reducing sug- ar,total acid and pH of the fermentation liquids. The results showed that the fermentation state was better when the beaker mouth was covered by three-flayer gauze, the amount of flour was 3.0%, the loading capacity was 70-80% （v/v） of the container and the fermenta- tion temperature was 33-37 ℃.

关 键 词：浆水 发酵温度 通气量 面粉加量 装料量 

分 类 号：Q939.117[生物学—微生物学]