藠头纯种低盐发酵工艺的优化研究  

Optimization of Low-Salt Fermentation Process of Pure-Bred Allium chinense

作　　者：王雪郦[1,2] 帅莲 刘雪婷 王璐瑶 WANG Xueli;SHUAI Lian;LIU Xueting;WANG Luyao(Province Key Laboratory of Fermentation Engineering and Biological Pharmacy,Guizhou University,Guiyang 550025,China;College of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [2]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《现代食品》2023年第7期66-72,共7页Modern Food

基　　金：贵州大学大学生创新创业训练计划项目资助[贵大(省)创字2020(072)];贵州省科技支撑项目(黔科合支撑〔2020〕1Y154);贵州省科技支撑项目(黔科合支撑〔2020〕1Y116);贵州省科技支撑项目(黔科合支撑〔2021〕一般273);贵州省科技支撑项目(黔科合支撑〔2021〕一般121)。

摘　　要：以藠头为原料,亚硝酸盐含量为指标,利用单因素试验和响应面试验设计对藠头低盐纯种发酵工艺条件进行优化。研究发现,当植物乳杆菌接种量为9%、白糖添加量为2%、食盐添加量为4%、发酵温度为35℃时,发酵获得酸脆爽口的藠头产品,且产品中亚硝酸盐含量为0.196 mg·kg^(-1),符合国家标准,为藠头的综合开发和利用提供了理论参考。Taking Allium chinense as raw material,nitrite content as indexes,using single factor test and response surface design to optimize the fermentation conditions of low-salt pure variety of Allium chinense.The results showed that when the inoculation amount of Lactobacillus plantarum was 9%,the addition amount of white sugar was 2%,the addition amount of salt was 4%and the fermentation temperature was 35℃,the Allium chinense product with crisp and refreshing acid,the nitrite content in the product was 0.196 mg·kg^(-1),all indexes met the national standards.The results provides a theoretical reference for the comprehensive development and utilization of Allium chinense.

关 键 词：藠头 低盐 植物乳杆菌 纯种发酵 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]