[1]张长贵,伍自力,王兴华,等.大头菜-剁辣椒复合发酵品的工艺优化研究[J].中国调味品,2021,46(1):119-123.
Study on Technology Optimization of Compound Fermentation Product of Kohlrabi and Chopped Capsicum[J].CHINA CONDIMENT,2021,46(1):119-123.
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大头菜-剁辣椒复合发酵品的工艺优化研究()
《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]
- 卷:
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46
- 期数:
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2021年1期
- 页码:
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119-123
- 栏目:
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- 出版日期:
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2021-01-15
文章信息/Info
- Title:
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Study on Technology Optimization of Compound Fermentation Product of Kohlrabi and Chopped Capsicum
- 作者:
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张长贵; 伍自力 102; 102); font-family: Arial; Verdana; sans-serif; font-size: 12px; background-color: rgb(255; 255; 255);">; 王兴华; 张耕
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- 文献标志码:
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A
- 摘要:
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本研究以产品发酵总酸度和感官评分为评价指标，利用单因素试验和正交试验优选大头菜-剁辣椒复合发酵品的最佳工艺。结果表明，最佳发酵工艺条件为菌粉添加量0.4%、食盐加量4%、发酵时间8天和发酵温度27℃, 方差分析表明发酵温度对综合评定值有显著影响（P＜0.05）；最佳杀菌工艺条件为95℃杀菌10min；在最佳发酵工艺条件下，产品亚硝酸盐含量在发酵的第4天达到最高值6.72mg/kg，在整个发酵过程中亚硝酸盐含量都低于10mg/kg，符合食品安全要求。
- Abstract:
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With total acid and sensory score as the evaluation index,the single factor experiment and orthogonal design were employed to optimize the technology of compound Fermentation product of kohlrabi and chopped capsicum. The results showed that the optimum fermentation conditions were 0.4% of lactobacillus powder, 4% of salt, 8 days of fermentation time and 27℃ of fermentation temperature. Variance analysis results showed that fermentation temperatur has significant effect（P＜0.05） Under the optimal fermentation conditions, the nitrite content of the product reached the highest value of 6.72mg/kg on the fourth day, and it was lower than 10mg/kg in the whole fermentation process, which met the requirements of food safety
更新日期/Last Update:
2021-01-22