CAJ | 학술논문

为了探讨添加黄浆水对酸菜腌制过程中酸菜品质的影响,以经过培养基活化的乳酸菌粉为发酵剂,分别加入10%、20%、30%灭菌冷却后的黄浆水作为发酵辅料,进行酸菜发酵,同时做对照试验。实验结果表明：添加30%黄浆水发酵,酸菜18 d成熟,比对照组提前6 d达到可食用酸度,其pH为3.5,可滴定酸度为1.7%,亚硝酸盐含量18.4μg.g-1,感官评分为9分。添加黄浆水可以提高发酵速度,缩短发酵周期,酸菜酸度适中,脆性有所增加。
위료탐토첨가황장수대산채업제과정중산채품질적영향,이경과배양기활화적유산균분위발효제,분별가입10%、20%、30%멸균냉각후적황장수작위발효보료,진행산채발효,동시주대조시험。실험결과표명：첨가30%황장수발효,산채18 d성숙,비대조조제전6 d체도가식용산도,기pH위3.5,가적정산도위1.7%,아초산염함량18.4μg.g-1,감관평분위9분。첨가황장수가이제고발효속도,축단발효주기,산채산도괄중,취성유소증가。
In other to discuss the influence of Yellow slurry on the change of quality in the process of pickling sauerkaut,taking powder activated lactic acid bacteria as fermentation,yellow slurry added 10%,20%,30% sterilized and cooled water respectively as auxiliary fermentation materials to sour pickled cabbage fermentation and control test was made at the same time.The results showed that sauerkraut added 30% yellow slurry,ripe time was 18 days,6 d earlier than the control group.pH was 3.5,total acid was 1.7%,the contents of nitrite was 18.4 μg·g-1 and sense scores was 9.Sauerkraut added 30% yellow slurry could improve the fermentation speed,shorten the fermentation period,the acidity Sauerkraut was moderate and the brittleness was increased.