[1]周强,刘蒙佳,雷昌贵,等.乳酸菌发酵韩国泡菜工艺优化研究[J].中国调味品,2019,(06):11-14.
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乳酸菌发酵韩国泡菜工艺优化研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年06期
页码:
11-14
栏目:
出版日期:
2019-06-20

文章信息/Info

Title:
Optimization Process of Fermentation Technology of Korean Kimchi by Lactic Acid Bacteria
作者:
周强刘蒙佳雷昌贵孟宇竹
文献标志码:
A
摘要:
以大白菜和乳酸菌为主要原料,干法腌制韩国泡菜。通过测定pH值、亚硝酸盐含量及感官评分,研究在其不同蔗糖添加量,食盐添加量,乳酸菌添加量和香辛料添加量条件下韩国泡菜的品质变化。在单因素基础上进行正交试验,研究结果表明:最优工艺条件为,乳酸菌添加量1%,蔗糖添加量4%,食盐添加量2%,香辛料添加量3%。在此工艺条件下,可发酵生产出酸香纯正,清爽可口的泡菜。
Abstract:
In this experiment, Chinese cabbage and lactic acid as the main raw material, dry korean kimchi. By measuring pH, Nitrite and sensory evaluation, research in its different amount of sugar added, the amount of salt added, the amount of lactic acid bacteria and add spices to add the amount of kimchi quality conditions change. Orthogonal test on this basis, research results show that: the optimum process conditions, the addition amount of 1% lactic acid, the addition amount of 4% sucrose, 4% added salt, spices added amount of 3%. Under this condition, can be fermented sour aroma of pure, fresh and delicious kimchi.
更新日期/Last Update: 2019-11-06