大头菜-剁辣椒复合发酵品的工艺优化研究  

Study on Technology Optimization of Compound Fermentation Product of Kohlrabi and Chopped Capsicum

作　　者：张长贵[1,2] 伍自力 王兴华[3] 张耕 ZHANG Chang-gui;WU Zi-li;WANG Xing-hua;ZHANG Geng(College of Life Science and Food Engineering,Yibin University,Yibin 644000,China;Key Laboratory of Soild-state Fermentation Resource Utilization in Sichuan Province,Yibin 644000,China;Sichuan Meishan Liji Food Co.,Ltd.,Meishan 620010,China;Sichuan Pengzhou Guangle Food Co.,Ltd.,Pengzhou 611930,China)

机构地区：[1]宜宾学院生命科学与食品工程学院,四川宜宾644000 [2]固态发酵资源利用四川省重点实验室,四川宜宾644000 [3]四川眉山李记食品有限公司,四川眉山620010 [4]四川彭州广乐食品有限公司,四川彭州611930

出　　处：《中国调味品》2021年第1期119-123,134,共6页China Condiment

基　　金：四川省科技厅项目(2016JY0146);四川省教育厅项目(16ZA0327);固态发酵资源利用四川省重点实验室项目(2015GTY007)。

摘　　要：该研究以产品发酵总酸度和感官评分为评价指标,利用单因素试验和正交试验优选大头菜-剁辣椒复合发酵品的最佳工艺。结果表明,最佳发酵工艺条件为菌粉添加量0.4%、食盐添加量4.0%、发酵时间8 d和发酵温度27℃,方差分析表明发酵温度对综合评定值有显著影响(P<0.05);最佳杀菌工艺条件为95℃杀菌10 min;在最佳发酵工艺条件下,产品亚硝酸盐含量在发酵的第4天时达到最高值6.72 mg/kg,在整个发酵过程中亚硝酸盐含量都低于10 mg/kg,符合食品安全要求。In this study,the total acidity and sensory score are used as the evaluation indexes,and the single factor test and orthogonal test are used to select the best fermentation technology of kohlrabi and chopped Capsicum.The results show that the optimum fermentation conditions are as follows:the additive amount of bacterial powder is 0.4%,salt is 4.0%,fermentation time is 8 d and fermentation temperature is 27℃.The analysis of variance shows that fermentation temperature has significant influence on the comprehensive evaluation value(P<0.05).The best sterilization process condition is sterilization at 95℃for 10 min.Under the optimal fermentation conditions,the content of nitrite reaches the maximum value of 6.72 mg/kg on the 4 th day of fermentation,in the whole fermentation process,the content of nitrite is lower than 10 mg/kg,which meets the food safety requirements.

关 键 词：大头菜 剁辣椒 工艺优化 亚硝酸盐 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]