山野菜泡菜加工工艺研究  

Processing Technology of Potherb Pickles on Wild Vegetables

作　　者：何文兵[1,2] 夏光辉[1,2] 刘欢[1,2] 宋烨[1] 

机构地区：[1]通化师范学院制药与食品科学学院,吉林通化134002 [2]通化师范学院长白山食品工程研究中心,吉林通化134002

出　　处：《北方园艺》2015年第6期116-119,共4页Northern Horticulture

基　　金：吉林省科技发展计划资助项目(2013419008CB);吉林省教育厅"十二五"科学技术研究资助项目(吉教科合字[2013]第495号);通化师范学院校级资助项目(201270)

摘　　要：以山野菜为原料,通过对不同乳酸菌的搭配,菌种接种量,不同的盐浓度及不同山野菜制作成泡菜后的总酸、亚硝酸盐、感官评价的指标评定,优化山野菜泡菜生产最佳工艺。结果表明:蕨菜为山野菜泡菜生产的最佳原料;泡菜最佳工艺为乳酸菌接种量7%、盐浓度4%、菌种BC3、菌种LB7;此工艺下所制作山野菜泡菜中亚硝酸盐含量为2.231mg/kg,总酸为3.572g/kg,感官评分为8.47,理化指标符合泡菜行业标准。Taking wild vegetables as test material to produce potherb pickles for optimization of potherb pickles processing technology.Based on the experiment,the total acid content,nitrite content,sensory evaluation were measured by different lactic acid bacteria,lactic acid bacteria inoculation amount,and salt concentration and potherb.The results showed that fiddlehead was the best suitable material for potherb pickles processing,the optimum processing technology of potherb pickle was 7%of the amount of lactic acid bacteria inoculated,salt concentration 4%,bacteria BC3,and bacteria LB7.On these conditions,nitrite content was 2.231 mg/kg,total acid content was 3.572g/kg,and sensory score was 8.47.Physical and chemical indicators met the industry standards.

关 键 词：山野菜 泡菜 工艺 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]