客家咸菜发酵工艺研究  

Study on the Fermentation Technology of Hakka Pickle

作　　者：刘志伟[1] 赖汉明[1] 张晨[1] 姚琼凤[1] 况伟[1] 

机构地区：[1]嘉应学院生命科学学院,广东梅州514015

出　　处：《嘉应学院学报》2016年第5期63-66,共4页Journal of Jiaying University

基　　金：广东省科技计划项目(2012B091100382)

摘　　要：目的:研究客家咸菜发酵过程变化,开发发酵新工艺.方法:从客家咸菜中筛选发酵优势菌株并接种发酵,盐酸萘乙二胺法测定接种发酵过程亚硝酸盐含量,平板计数法测定菌含量,结合感官评价考察发酵效果.结果:咸菜样品中分离得到两株发酵优势乳酸菌X_1、X_2,单菌种接种发酵最适接种量为15%,混合发酵最适接种比例X_1+X_2为6%+4%,发酵周期为30d,接种发酵可增加乳酸菌含量,发酵时间比传统发酵缩短25%,亚硝酸盐含量远低于传统发酵,发酵35d时仅为2.6-2.7mg/kg,而传统发酵为4.7mg/kg.结论:客家咸菜发酵新工艺快速安全,可在生产中应用.The changes of Hakka pickle during the fermentation process were studied in order to develop a new fermentation technology. The dominant species were screened from traditional Hakka pickle and inoculated leaf mustard for pickle fermentation. The content of nitrite was detected by naphthyl ethylenediamine dihydrochloride spectrophotometric method. Number of microorganism was detected by plate count. Sensory evaluation was used to test the quality of pickle. Two lactic acid bacteria species（ X1 and X2） were screened. When the lactic acid bacteria were inoculated in fermentation system,optimum inoculum size of single strain（ X1 or X2） was 15%,and the optimum inoculum size of mixed strains（ X1 ＋ X2） was 4% ＋ 6%. The fermentation period of new technology was25% shorter than traditional craft,the number of lactic acid bacteria in pickle product was increased,and the content of nitrite was reduced from 4. 7mg / kg to2. 6- 2. 7mg / kg. The new fermentation technology of Hakka pickle was fast and safe,and it can be applied in actual production.

关 键 词：客家 咸菜 发酵工艺 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]