接种乳酸菌发酵泡辣椒工艺研究  

Study on Fermentation Technology of Pickled Pepper by Lactobacillus

作　　者：张郁松 ZHANG Yu-song(College of Equipment,Xi'an Engineering University of Armed Police Force,Xi'an 710086,China)

机构地区：[1]西安武警工程大学装备学院,西安710086

出　　处：《中国调味品》2021年第1期101-104,共4页China Condiment

基　　金：国家自然基金青年基金(31701562)。

摘　　要：以鲜辣椒为原料,通过乳酸菌接种发酵制作泡菜,确定了最佳工艺条件:肠膜明串珠菌、植物乳杆菌和短乳杆菌为3∶1∶1组合菌种,接种量2%,食盐6%,白砂糖5%,花椒0.5%,生姜10%,香料0.1%,在20℃恒温发酵6 d。所得泡辣椒清爽脆嫩、香气浓郁且外形保持良好。Taking fresh pepper as the raw material,pickles are produced by lactic acid bacteria inoculation and fermentation,and the optimum technological conditions are determined as follows:the combination of Leuconostoc mesenteroides,Lactobacillus plantarum and Lactobacillus brevis is 3∶1∶1,the inoculation amount is 2%,salt is 6%,sugar is 5%,Zanthoxylum bungeanum Maxim.is 0.5%,ginger is 10%,spice is 0.1%,20℃constant temperature fermentation for 6 days.The pickled pepper is crisp and tender,has a strong aroma and maintains a good shape.

关 键 词：泡辣椒 人工接种 发酵工艺 

分 类 号：TS201.56[轻工技术与工程—食品科学]