食品专业优秀业论文--乳酸发酵酸菜工艺.docVIP

食品专业优秀毕业论坛 本科毕业论文 乳酸发酵酸菜的应用研究 学 院：食品科学与工程学院 专 业：食品科学与工程专业 姓 名： 学 号： 指导教师： 职 称：教授 论文提交日期：二Ο一一年六月 摘 要 本论文以实验室提供的短乳杆菌S1-3和植物乳杆菌Sc6-3、Sc9-6三株乳杆菌为供试菌株，经测定其生长特性的基础上尝试发酵酸菜试验。结果显示，三株乳酸菌的最适生长温度均为30-35℃，能够耐受的最大盐浓度为7%。用不同菌种组合的发酵剂发酵白菜，筛选出的最佳菌种组合为：D1（S1-3:Sc9-6=1:1）；产品最佳发酵工艺参数为：接种量3%、盐浓度5%、发酵温度20℃、发酵时间3天。D1组混合菌种的生产酸菜过程中，在发酵的初期(ld-3d)产酸速率远远大于对照组，其产酸量比对照组高8.0倍，亚硝酸盐含量明显降低。 关键词：酸菜；乳酸菌；筛选 . Abstract This paper provides a short laboratory S1-3 and Lactobacillus plantarum Sc6-3, Sc9-6 for the three strains of Lactobacillus strains tested, the growth characteristics were determined based on the attempt to fermented vegetable trials. The results showed that three strains of lactic acid bacteria are the optimal growth temperature 30-35 ℃, can withstand the maximum concentration of 7%. With different combinations of starter strains fermented cabbage, the best strains selected combination of: D1 (S1-3: Sc9-6 = 1:1); product optimal fermentation parameters were: 3% inoculum, salt Concentration of 5%, fermentation temperature 20 ℃, the fermentation time of 3 days. D1 group of mixed bacteria during the production of sauerkraut, in the early stages of fermentation (ld-3d) acid production rate far greater than the control group, the acid production 8.0 times higher than the control group, significantly increase nitrite content decreased. Key words : Fermented vegetable ; Lactic acid bacteria (LAB) ; Filter 目 录 TOC \o 1-3 \h \z \u HYPERLINK \l _Toc295499738 1 前言 PAGEREF _Toc295499738 \h 1 HYPERLINK \l _Toc295499739 1.1 概述 PAGEREF _Toc295499739 \h 1 HYPERLINK \l _Toc295499740 1.2 酸菜的发酵机理 PAGEREF _Toc295499740 \h 1 HYPERLINK \l _Toc295499741 1.3 乳酸发酵对蔬菜的意义 PAGEREF _Toc295499741 \h 3 HYPERLINK \l _Toc295499742 1.3.1 提高蔬菜制品的营养价值 PAGEREF _Toc295499742 \h 3 HYPERLINK \l _Toc295499743 1.3.2 改善蔬菜制品的风味 PAGEREF _Toc295499743 \h 3 HYPERLINK \l _Toc295499744 1.3.3 延长蔬菜制品保质期 PAGEREF _Toc295499744 \h 3 HYPERLINK \l _Toc295499745 1.3.4 增加蔬菜制品的保健作用 PAGEREF _Toc295499745 \h