乳酸菌发酵生产酸爽黄背木耳菜的研究  

Study on Crisp Auricularia polytricha Fermented by Lactic Acid Bacteria

作　　者：高帅平[1] 王安建[1] 魏书信[1] 刘丽娜[1] 李顺峰[1] 田广瑞[1] GAO Shuai-ping;WANG An-jian;WEI Shu-xin;LIU Li-na;LI Shun-feng;TIAN Guang-rui(Institute of Agro-products Processing,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China)

机构地区：[1]河南省农科院农副产品加工研究所,河南郑州450002

出　　处：《保鲜与加工》2019年第2期81-86,共6页Storage and Process

基　　金：河南省科技攻关计划项目(152102110123)

摘　　要：以黄背木耳为原料,利用乳酸菌发酵,在单因素试验基础上,通过正交试验确定黄背木耳菜接种乳酸菌的最佳复配方式和发酵、调味的最佳工艺。结果表明,接种乳酸菌的最佳复配方式为:0.1%短乳杆菌+0.1%干酪乳酸菌;最佳发酵工艺参数为:发酵时间5 d,接种量0.2%,发酵温度32.5℃;最佳调味工艺参数为:pH 3.35、盐2.5%、糖2.0%。与自然发酵黄背木耳菜相比,该条件下生产的酸爽黄背木耳菜产品生产周期短、安全性高。Using Auricularia polytricha as raw material, lactic acid bacteria as starters, the optimal combination strains selection of lactic acid bacteria, the technology conditions of fermentation and seasoning were determined by the single factor test and the orthogonal test. The results show that the optimal mixed strain selected was 0.1%Lactobacillus brevis and 0.1% Lactobacillus casei. The optimal fermentation and seasoning techniques were as follows: fermentation time 5 d, inoculation amount 0.2%, fermentation temperature 32.5 ℃, pH 3.35, salt 2.5% and sugar 2.0%. Compared with the natural fermentation, the Auricularia polytricha produced under above conditions had shorter processing cycle and higher safety.

关 键 词：乳酸菌 发酵 黄背木耳 

分 类 号：S646.6[农业科学—蔬菜学] TS255.5[农业科学—园艺学]