乳酸菌发酵剂在传统泡菜制作中的应用研究  

Study on the Application of Lactic Acid Bacteria Starter in the Production of Traditional Pickles

作　　者：郑巧双 邓小华 郭荣 余薇 潘笃杰 任涛 Zheng Qiaoshuang;Deng Xiaohua;Guo Rong;Yu Wei;Pan Dujie;Ren Tao(Wuhan Technology Institute of Industrial Holding,Hubei Center of Industrial Culture Collection and Research,Wuhan 430010,China)

机构地区：[1]武汉工控工业技术研究院有限公司,湖北省工业微生物菌种保藏与研究中心,湖北武汉430010

出　　处：《现代食品》2020年第14期101-103,共3页Modern Food

摘　　要：本文研究了乳酸菌发酵剂在传统泡菜制作中的应用。通过单因素试验确定发酵剂的最佳添加比例0.1%、食盐最佳浓度3%、发酵的最佳温度30℃。与自然发酵相比,将乳酸菌发酵剂应用于传统泡菜制作,能明显缩短发酵周期,降低食盐食用量,且使用纯净水或矿泉水都能实现正常发酵,使泡菜制作更加简便快捷,泡菜更加绿色健康。This paper mainly studied the application of lactic acid bacteria starter in traditional pickle making.Through single factor experiment,the best proportion of starter 0.1%,salt concentration 3%,fermentation temperature 30℃.Compared with natural fermentation,the application of lactic acid bacteria starter in traditional pickle production can significantly shorten the fermentation period,reduce the consumption of salt,and the use of pure water or mineral water can achieve normal fermentation,making pickles easier and faster,and pickles are more green and healthy.

关 键 词：发酵剂 泡菜 自然发酵 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]