中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2014年
11期
50-52
,共3页
乳酸菌%泡菜%发酵%工艺研究
乳痠菌%泡菜%髮酵%工藝研究
유산균%포채%발효%공예연구
lactic acid bacteria%pickles%fermentation%technology research
以各种蔬菜为原料，采用乳酸菌属中的植物乳杆菌进行发酵，对泡菜的发酵工艺条件进行了研究。通过考察单因素以及正交实验，确定了最佳的发酵工艺，当接种量为3%、发酵温度为30℃、发酵时间为2天时，得到的泡菜风味香气浓郁，品质最好。
以各種蔬菜為原料，採用乳痠菌屬中的植物乳桿菌進行髮酵，對泡菜的髮酵工藝條件進行瞭研究。通過攷察單因素以及正交實驗，確定瞭最佳的髮酵工藝，噹接種量為3%、髮酵溫度為30℃、髮酵時間為2天時，得到的泡菜風味香氣濃鬱，品質最好。
이각충소채위원료，채용유산균속중적식물유간균진행발효，대포채적발효공예조건진행료연구。통과고찰단인소이급정교실험，학정료최가적발효공예，당접충량위3%、발효온도위30℃、발효시간위2천시，득도적포채풍미향기농욱，품질최호。
The fermentation process conditions of pickles with a variety of vegetables as the raw materials,Lactobacillus plantarum as the strain are researched.According to single factor experiment and orthogonal experiment,the optimal conditions of fermentation process are determined as follows:the inoculum dose is 3%,the fermentation temperature is 30 ℃ and fermentation time is 2 days,the pickles'flavor is aroma,the quality is the best.
