农产品加工·学刊（下）
農產品加工·學刊（下）
농산품가공·학간（하）
Academic Periodical of Farm Products Processing
2014年
5期
26-28,31
,共4页
酸菜%残糖量%发酵工艺
痠菜%殘糖量%髮酵工藝
산채%잔당량%발효공예
fermented vegetable%residual sugar%fermentation process
酸菜残糖量是影响酸菜变质胀袋的主要因素之一。为研制低残糖量酸菜，以残糖量为指标，在单因素试验的基础上，采用响应面优化法确定低残糖量酸菜的发酵工艺条件。结果表明，低残糖量酸菜的最优工艺条件为发酵温度25.7℃，发酵时间20.5 d，发酵pH值4.8，接种量3.0%，在该条件下发酵酸菜的残糖量为1.48%。
痠菜殘糖量是影響痠菜變質脹袋的主要因素之一。為研製低殘糖量痠菜，以殘糖量為指標，在單因素試驗的基礎上，採用響應麵優化法確定低殘糖量痠菜的髮酵工藝條件。結果錶明，低殘糖量痠菜的最優工藝條件為髮酵溫度25.7℃，髮酵時間20.5 d，髮酵pH值4.8，接種量3.0%，在該條件下髮酵痠菜的殘糖量為1.48%。
산채잔당량시영향산채변질창대적주요인소지일。위연제저잔당량산채，이잔당량위지표，재단인소시험적기출상，채용향응면우화법학정저잔당량산채적발효공예조건。결과표명，저잔당량산채적최우공예조건위발효온도25.7℃，발효시간20.5 d，발효pH치4.8，접충량3.0%，재해조건하발효산채적잔당량위1.48%。
The residual sugar content of fermented vegetable is one of the important factors to influence to deterioration and bulge bag. In order to prepare the fermented vegetable with low residual sugar, based on the results of single factor experiments, response surface method is used to analyze and optimize fermentation process with the residual sugar content as the index. The optimal fermentation conditions are determined as follows: fermentation temperature, fermentation time, fermentation pH and inoculum size are 25.7 ℃, 20.5 d, 4.8 and 3.0% respectively. Further validation experiments show that the residual sugar content of fermented vegetable is 1.48%under the optimal conditions.
