小根蒜泡菜的加工工艺研究  

Study on the Processing Technology of Allium Macrostemon Bunge Pickles

作　　者：相玉秀 相玉坤 杨铁金[3] XIANG Yuxiu;XIANG Yukun;YANG Tiejin(Qiqihar Institute of Engineering,Qiqihar Heilongjiang 161000,China;Yashou No.1 Senior High School,Harbin 150700,China;School of Chemistry and Chemical Engineering Qiqihar University,Qiqihar Heilongjiang 161006,China)

机构地区：[1]齐齐哈尔工程学院,黑龙江齐齐哈尔161000 [2]延寿县延寿一中,哈尔滨150700 [3]齐齐哈尔大学化学与化学工程学院,黑龙江齐齐哈尔161006

出　　处：《农业科技与装备》2020年第6期31-33,36,共4页Agricultural Science & Technology and Equipment

基　　金：国家自然科学基金项目(41967022);陕西省科技厅自然科学基础研究计划项目(2019JQ-413)。

摘　　要：为获得小根蒜泡菜最佳加工工艺,以新鲜小根蒜为原料,采用对比试验的方法分析乳酸菌添加量对泡菜感官和理化指标的影响。试验结果表明:在发酵过程中,pH值和盐度逐渐下降后趋于稳定;总酸增长速度随乳酸菌添加量的增多而增加;亚硝含量在发酵第7 d出现"亚硝峰";小根蒜与菌粉的质量最佳比为500∶1。In order to obtain the best processing technology of allium macrostemon bunge pickles,the effects of lactic acid bacteria added amount on sensory and physical and chemical indexes of pickles were analyzed by using fresh allium macrostemon bunge as raw material.The results show that:The pH value and salinity tend to be stable after gradually decreasing during the fermentation process.The growth rate of total acid increased with the increase of lactic acid bacteria."Peak of nitrous oxide"content appeared on the 7 th day of fermentation.The optimal ratio of the quality of allium macrostemon bunge to the bacteria powder is 500∶1.

关 键 词：泡菜 小根蒜 试验 工艺 乳酸菌 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]