外加酵母缩短上杭萝卜干腌制期的配方研究  

Study on the Optimum Formulation of Yeast Added to Shanghang Dried Radish to Shorten Pickled Time

作　　者：石小琼[1] 黄慧欢 汪聿坤 高章平[1] 洪更新 沈正雯 谢银萍[1] 

机构地区：[1]龙岩学院,福建龙岩364000

出　　处：《龙岩学院学报》2017年第5期76-81,共6页Journal of Longyan University

摘　　要：为了缩短上杭萝卜干腌制周期,利用外加酵母—安琪酱油酵母、安琪黄酒酵母、安琪活性干酵母,以加快腌制时产品的产香速度。在单因素试验证明有效和确定各因素试验水平的基础上,进一步开展正交实验,确定最佳配方。结果表明:最佳配方为,以100 g萝卜干咸胚计,安琪酱油酵母0.25 g,安琪黄酒酵母0.25 g、安琪活性干酵母0.75 g。采用此配方生产的上杭萝卜干产品,腌制期2个月,比传统产品缩短4个月,并且产品色泽金黄、咸香适口、质地脆爽,综合感官品质符合上杭萝卜干应有的要求(执行标准:SB/T10439-2007)。To shorten the sousing time of the Shanghang dried turnip,the yeasts that speed up the aroma-producing speed during sousing wTere added,wThich included Angel yeast soy sauce,Angel rice wTine yeast and Angel active dry yeast. Based on the single factor test,the orthogonal experiment wTas carried out. The best formula wTas obtained as follows： 0.25g Angel yeast soy sauce, 0.25g Angel rice wTine yeast,and 0.75g Angel active dry yeast. According to the best formula,the product＇s pickled time ＇was 2 months,four months shorter than the traditional products. The product＇s color seemed golden, the palatability ＇was nice, the texture appeared crunchy,and the comprehensive sensory quality ＇was close to the traditional Shanghang dried turnip,meeting the standards of SB/ T10439-2007.

关 键 词：传统上杭萝卜干 外加酵母 缩短腌制期 最佳配方 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]