发酵条件对腌制功能性泡菜的品质影响及工艺优化  

Effects of Fermentation Conditions on the Quality of Curing Functional Pickles and Process Optimization

作　　者：周强[1] 黄林 田陈聃 刘蒙佳[1] ZHOU Qiang;HUANG Lin;TIAN Chen-dan;LIU Meng-jia(Minnan Science and Technology Institute,Fujian Normal University,Quanzhou 362332,China)

机构地区：[1]福建师范大学闽南科技学院,福建泉州362332

出　　处：《中国调味品》2018年第11期6-11,共6页China Condiment

基　　金：福建省高等学校服务产业特色专业--食品科学与工程专业(SJZY-2016-03);福建省高等学校精品资源共享课--<食品工艺学>(SJKC-2015-01)

摘　　要：以卷心菜为主要原料,添加枸杞、黄芪、党参3种中药材,采用湿法腌制泡菜。通过对腌制的卷心菜进行感官评价并测定其酸度、可溶性固形物、乳酸菌数3个指标,探讨不同发酵条件对腌制功能性泡菜品质的影响。在单因素试验的基础上,采用正交试验获得功能性泡菜的最佳工艺配方为:白砂糖添加量6%,中药材添加量4%,食用盐添加量8%,腌制天数10天,乳酸菌添加量1%,在此工艺条件下所得的泡菜,口感脆嫩酸甜,香气醇正,具有保健功效。Take cabbage as the main material,add three kinds of Chinese medicinal materials include wolfberry,Astragalus membranaceus and Codonopsis pilosula,use wet-curing fermentation mode to produce pickles.The sensory evaluation of the pickled cabbage is carried out,and three indexes of acidity,soluble solids and lactic acid bacteria are measured to investigate the effects of different fermentation conditions on the quality of functional pickles.On the basis of single factor experiment,use orthogonal optimization experiment to get the best formula as follows:the additive amount of sugar is 6%,the additive amount of Chinese medicinal materials is 4%,the additive amount of salt is 8%,the fermentation time is 10 days,the additive amount of lactic acid bacteria is 1%.Under these process conditions,the functional pickles have crispy,sweet and sour taste,good aroma and healthy effect.

关 键 词：功能性泡菜 发酵条件 品质 工艺 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]