快速发酵甜葫芦泡菜的研制.pdfVIP

2011 年第5 期 产品开发 中 国 酿 造 总第230 期 ·173· 快速发酵甜葫芦泡菜的研制 朱 珠，田海娟 (吉林工商学院 食品工程分院，吉林 长春130062) 摘 要:试验采用直投式菌粉快速发酵甜葫芦泡菜，通过单因素试验和正交试验确定最佳发酵条件。结果表明，发酵时菌粉投入量 对甜葫芦泡菜品质影响最大，其次是发酵的温度。甜葫芦泡菜最佳工艺参数为:菌粉投入量0． 003% 、发酵温度30℃ 、食盐添加量 4% ;在此条件下，通过试验比较了直投式发酵与自然发酵方式下所得泡菜亚硝酸盐含量的变化。直投式发酵缩短了发酵周期，降 低亚硝酸盐含量，其产品可食性、感官品质等均优于自然发酵法，且加工周期短，利于工业化生产。 关 键 词:甜葫芦;泡菜;直投式发酵;研制 中图分类号:TS255. 53 文献标识码:B 文章编号:0254 － 5071 (2011)05 － 0173 － 03 Development of sweet calabash pickle by rapid fermentation ZHU Zhu ，TIAN Haijuan (Dep artment of Food Engineering ，Jilin Business and Technology College ，Changchun 130062 ，China) Abstract :Sweet calabash pickle was fermented by using Direct Vat Set starter． The optimal fermentation conditions were obtained through single factors and orthogonal experiments． The order of factors influencing the flavor of pickles was mixed strain powder ，temperature and salt content． The optimum technological parameters were as followed :mixed strain powder 0． 003% ，fermentation temperature 30℃ and salt 4% ． In addition ， nitrite content variation was compared between rapid fermentation and natural fermentation under the optimum conditions． The results showed that the content of nitrite was reduced under rapid fermentation and the quality of pickles was improved． The process could be used in the industrial- ized production． Key words :sweet calabash ;pickle ;rapid fermentation ;prepare 甜葫芦又称之为食用葫芦、肉葫芦、菜葫芦。甜葫芦干品 容器:2L 泡菜坛若干，Phs-3C 型精密pH 计、722 型分 又称之为干瓢，原产于日本。甜葫芦的食用部分是果实中肥厚 光光度计。 的果肉，营养价值高于其他蔬菜，其质地细密、口感绵软、鲜嫩， 1． 2 试验方法 是深受人们喜爱的美味蔬菜，可以鲜食，也以加工成泡菜。以