四川泡菜强化发酵工艺初探-《中国调味品》

文章信息/Info

摘要:: 在传统泡菜生产工艺基础之上，以白萝卜为原料，通过添加不同浓度功能乳酸菌和产香酵母菌，探究其对泡菜发酵过程中乳酸总酯的影响，以总酸、总酯含量、感官评价为评价指标，优化最适功能乳酸菌、产香酵母菌接种条件下泡菜的发酵时间、发酵温度。单菌株发酵泡菜结果表明，30℃发酵7d后，泡菜中总酸、总酯含量最佳的功能乳酸菌、酵母菌接种量均为5%（V/m）;在5%的混菌接种发酵泡菜的最佳发酵时间为7d，最佳发酵温度为28℃，泡菜中总酸、总酯含量最佳，分别为0.56g/100g、1.76g/100g，泡菜酸度适中、风味较好。

Abstract:: On the basis of the traditional pickle production technology, the effects of white radish on the total lactic acid and ester in the pickle fermentation process were investigated by adding functional lactic acid bacteria and aromatic yeast of different concentrations. The fermentation time and fermentation temperature of the pickle under the optimal conditions of inoculation of functional lactic acid bacteria and aromatic yeast were optimized by taking the contents of total acid, total ester and sensory evaluation as evaluation indexes. The results showed that, after fermentation at 30℃ for 7 days, the inoculation amount of functional lactic acid bacteria and yeast with the best total acid and total ester contents was 5% (V/m). The optimum fermentation time and temperature of pickles were 7d and 28℃, and the contents of total acids and esters were 0.56g/100g and 1.76g/100g, respectively. The pickles had moderate acidity and good flavor