本文關(guān)鍵詞： 芡實(shí)莖 乳酸菌 接種法 正交實(shí)驗(yàn)　出處：《中國(guó)調(diào)味品》2017年11期 　論文類型：期刊論文

【摘要】：以芡實(shí)莖為原料,探討接種法制作芡實(shí)莖泡菜的工藝。以產(chǎn)酸率、感官評(píng)價(jià)的綜合評(píng)分為評(píng)價(jià)指標(biāo),通過(guò)正交實(shí)驗(yàn)優(yōu)化得出芡實(shí)莖泡菜最佳工藝:乳酸菌接種量5%,食鹽添加量6%,白砂糖添加量4%,在此條件下所得的泡菜綜合評(píng)分為190.1,明顯高于自然發(fā)酵所得芡實(shí)莖泡菜的綜合評(píng)分(144.6)。在發(fā)酵期間,接種法制作的芡實(shí)莖泡菜中亞硝酸鹽含量始終低于自然發(fā)酵制作的芡實(shí)莖泡菜,亞硝酸鹽峰值為2.099mg/kg,低于國(guó)家標(biāo)準(zhǔn),優(yōu)于自然發(fā)酵。
[Abstract]:The optimum technology of pickled mustard tuber was studied by orthogonal experiment . The results showed that the content of nitrite in pickled mustard tuber was 190.1 , which was higher than that of the natural fermentation . The nitrite content of pickled mustard tuber was 2.099 mg / kg , which was lower than the national standard , which was superior to the natural fermentation .

【作者單位】： 常熟理工學(xué)院生物與食品工程學(xué)院;
【分類號(hào)】：TS255.54
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本文編號(hào)：1497189