卷心菜泡菜发酵工艺的优化研究-《中国调味品》

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摘要:: 本文主要研究了泡菜发酵过程发酵基质中食盐、蔗糖的浓度和发酵温度对成品泡菜感官品质的影响。本试验通过考察单因素组合和正交试验对发酵工艺进行了优化，结果表明，食盐、蔗糖浓度和培养温度对发酵泡菜的感官品质有显著影响。泡菜发酵的最佳工艺参数为：食盐3%，蔗糖2%，发酵温度为30°C，发酵时间为4d。该配方和工艺生产的泡菜的感官得分最高，为89.0分。在最佳工艺条件下腌制的泡菜具有较强的香味、甜味回味感更强，具有独特的泡菜香味，并且口感上脆嫩，咀嚼性好，无粗糙感觉。

Abstract:: The effects of salt, sucrose concentration and fermentation temperature on sensory quality of kimchi were studied in this paper. The fermentation process was optimized by single factor combination and orthogonal experiment. The results showed that salt, sucrose concentration and culture temperature had significant effects on the sensory quality of fermented kimchi. The optimum fermentation parameters were as follows: salt 3%, sucrose 2%, fermentation temperature 30 °C, fermentation time 4 d. The formula and process produced the highest sensory score of 89.0. Pickled kimchi has a strong flavor and sweet taste under the optimum conditions. The taste is stronger, has the unique kimchi flavor, and on the palate crisp tender, chewiness is good, does not have the rough feeling.