乳酸菌发酵辣椒泡菜工艺的研究  

Fermentation process of pepper pickle by Lactobacillus

作　　者：朱海霞[1] 王金菊[1] 李超[1] 王艳萍[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》2013年第8期10-14,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：研究了辣椒泡菜在不同的蔗糖添加量、接种量及食盐添加量的条件下对辣椒泡菜发酵时总酸的影响,并在此基础之上,通过正交试验确定发酵辣椒泡菜最优工艺条件为蔗糖添加量为3%(w/v),接种量为8%(v/v),食盐添加量为4%(w/v),在20℃~25℃发酵7d^15d。通过质构及有机酸分析,结果显示用此方法发酵的辣椒,质地优良、产酸率高。此外,辣椒中的亚硝酸盐含量远低于国家标准。因此,本发酵工艺具有应用于工业化生产的前景。The changes of total acid in pepper pickle were studied under different sucrose concentration, inoculum and salt concentration. Based on the results of single factors, the optimal fermentation conditions were obtained through orthogonal method as follows： sucrose content 3%（w/v）, inocu- lum 8%（v/v） and salt content 4%（w/v）. Then the pepper pickle was fermented 7d-15d at 20℃-25℃. According to the above method, the fermented pepper pickle showed a good characteristic of texture and acidity. Furthermore, the concentration of nitrite was lower than national food safety stan- dard. Thus, the fermented process of pepper pickle has prospect of industrialization.

关 键 词：乳酸菌 发酵 辣椒泡菜 工艺 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]