接种乳酸菌制作发酵型甘蓝泡菜过程的研究

试验以甘蓝为主要原料制作泡菜,通过向基质中接入乳酸菌发酵泡菜,以感官评分、总酸、pH和亚硝酸盐含量为指标,考察了影响接种乳酸菌发酵甘蓝泡菜的主要因素。通过单因素试验确定了乳酸菌接种发酵型甘蓝泡菜的最佳工艺条件。结果表明:乳酸菌在发酵过程中快速生长并产生乳酸,降低了泡菜发酵基质的pH值,泡菜基质中的蛋白质被分解成游离氨基酸,钙离子结合成无机盐,具有很高的营养价值。

Study on the Process of Preparation of Fermented Cabbage Pickles by Inoculation of Lactic Acid Bacteria

In this experiment,cabbage is used as the main raw material to ferment pickle by adding lactic acid bacteria into the substrate,and the main factors affecting the fermentation of pickles by inoculating lactic acid bacteria are investigated with sensory score,total acid,pH and nitrate content as the indexes.The optimum technological conditions of fermented cabbage pickles by inoculation of lactic acid bacteria are determined by single factor experiment.The results show that lactic acid bacteria grow rapidly and produce lactic acid in the fermentation process,which reduces the pH value of pickle fermentation substrate.The protein in pickle substrate is decomposed into free amino acids and calcium ions are combined into inorganic salt,which has high nutritional value.