直投式功能菌剂发酵四川泡菜在冷藏条件下各指标变化研究  

Study on Each Index Change of Direct Vat Set Function Bacteria during the Fermentation Process of Sichuan Pickles Keeping in Cold Storage

作　　者：彭灯水 颜正财 汤春梅 陈功[2,3] 汪维龙 王艳丽 

机构地区：[1]四川省吉香居食品有限公司,四川眉山620039 [2]四川东坡中国泡菜产业技术研究院,四川眉山620039 [3]四川省食品发酵工业研究设计院,成都611130

出　　处：《中国调味品》2014年第9期35-37,48,共4页China Condiment

基　　金：国家科技支撑计划:传统蔬菜工业化生产技术集成与新产品开发(2012BAD31B04);四川省重大科技支撑计划:优质安全中国泡菜现代产业关键技术研究与集成示范(2012NZ0002)

摘　　要：对冷藏条件下（0-5℃）四川泡菜发酵过程中产品 pH、总酸、乳酸菌、酵母菌变化情况进行了研究，结果表明：冷藏条件下，采用直投式功能菌剂发酵四川泡菜较未接种乳酸菌发酵泡菜提前3天进入成熟期，作为佐餐类四川泡菜最佳食用期为第15-35天，乳酸菌含量维持108 cfu/g 以上时间长达30天，较未接种乳酸菌泡菜的15天延长1倍，更具有营养价值。Key technologies during the fermentation process of Sichuan pickles keeping in cold storage using direct vat set （DVS）are studied.The changes of pH,lactic acid,lactic acid bacteria and yeast are investigated.The results show that in cold storage condition,Sichuan pickles fermented by DVS function bacteria enters into the mature stage 3 days in advance compared to the noninoculated one. As the table type of Sichuan pickles,its best before is from 15th day to 35th day.Lactic acid bacteria maintaining more than 108 cfu/g is as long as 30 days,comparing to 15 days of the noninoculated control is double times and Sichuan pickles fermented by DVS function bacteria have more nutritional values.

关 键 词：直投式功能菌剂 冷藏 四川泡菜 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]