[1]周强,刘蒙佳.发酵条件对湿法腌制黄瓜发酵性能的影响[J].中国调味品,2019,(03 ):61-64.
 Effect of fermentation conditions on the fermentation performance of wet pickled cucumber[J].CHINA CONDIMENT,2019,(03 ):61-64.
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发酵条件对湿法腌制黄瓜发酵性能的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年03期
页码:
61-64
栏目:
出版日期:
2019-03-20

文章信息/Info

Title:
Effect of fermentation conditions on the fermentation performance of wet pickled cucumber
作者:
周强刘蒙佳
文献标志码:
A
摘要:
以黄瓜为主要原料,以香辛料、蔗糖等为辅料,将处理好的黄瓜进行常温湿法腌制。通过测定腌黄瓜汁液中的乳酸菌数、、酸度(g/L)等,研究蔗糖添加量(%)、香辛料添加量(%)、食盐水浓度(%)以及腌制天数(d)等发酵因素对湿法腌制黄瓜影响。研究结果表明:随着蔗糖添加量升高,可溶性固形物含量随之增大,而酸度先上升后出现下降趋势,差异显著(P<0.05);随着香辛料添加量升高酸度先上升后出现下降趋势,且差异显著(P<0.05);随着食盐添加量的升高可溶性固形物含量随之增大,而酸度则是随之增大;随着腌制天数延长酸度出现上升趋势;酸度与蔗糖添加量、香辛料添加量、食盐水浓度及发酵天数相关系数分别为-0.769、-0.012、0.844、-0.952,且有统计学意义;乳酸菌数量与蔗糖添加量、香辛料添加量、食盐水浓度及发酵天数相关系数分别为-0.627、-0.750、-0.871、-0.210;可溶性固形物与蔗糖添加量、香辛料添加量、食盐水浓度及发酵天数相关系数分别为-0.984、0、0.966、0.230。
Abstract:
In this experiment, cucumber was used as the main raw material, with spices and sucrose as the auxiliary materials, the treated cucumber and other auxiliary materials were put in the salt water to be salted at normal temperature. By measuring the number of lactic acid bacteria, soluble solids and acidity in the juice of pickled cucumber, the effects of the fermentation factors, such as the addition of sucrose (%), the amount of spices (%), the concentration of salt water (%) and the number of pickled days (d), on the quality of wet pickled cucumber were studied. The results showed that the content of soluble solids increased with the increase of sucrose content, while the acidity increased first and the difference was significant (P<0.05). With the increase of the amount of spices, the acidity increased first and the difference was significant (P<0.05). With the increase of salt addition, the content of soluble solids increased, and the acidity was followed. The correlation coefficient of acidity and sucrose addition, spice addition, salt water concentration and fermentation days were -0.769, -0.012, 0.844, -0.952, respectively, and the correlation coefficients of lactic acid bacteria number and sucrose addition, spice addition, salt water concentration and fermentation days were -0.627, -0.750, -0.87, respectively. 1, -0.210; the correlation coefficients of soluble solids and sucrose content, spices, salt concentration and fermentation days were -0.984, 0, 0.966, 0.230, respectively
更新日期/Last Update: 2019-05-20