榨菜发酵腌制工艺改进研究

为使乳酸菌和酵母菌更快成为优势菌，加速发酵过程，迅速降低产品pH 值，保障产品质量并缩短生产周期，本试验尝试借鉴酸泡菜的人工控制发酵在榨菜的自然发酵基础上接种微生物纯种，确定了菌种的比例和用量：肠膜明串珠菌2%、短乳杆菌1%、植物乳杆菌1% 以及1% 的酿酒酵母1398。综合考虑在不同的接种量和温度条件下的氨基酸态氮含量和酸度的变化以及感官质量上的变化来确定发酵剂用量和后熟温度，结果表明2% 的发酵剂接种量、室温条件(10℃左右)可使榨菜在30d 达到较好的成熟效果。与传统工艺相较而言，加工周期缩短至原来的三分之一左右。

Study on Improvement of Processing Technology of Pickled Mustard Tuber

In order to make lactic acid bacteria and yeast become dominant microbes more rapidly, accelerate fermentation, decrease pH value of product rapidly and guarantee quality of product, pure Leuconostoc mesenteroides, Lactobacillus brevis, Lactobacillus plantarum and Saccharomyces cerevisiae 1398 were inoculated into mustard tuber juice-tomato juice (1:1, V/V) medium, and the culture was used as fermentation starter. Through orthogonal test, the inoculation amounts of these strains are optimized to be 2%, 1%, 1% and 1%, respectively. According to amino acid nitrogen content, acidity and sensory quality, the optimal starter amount and ripening temperature are 2% and about 10 ℃, respectively. After 30-day fermentation, pickled mustard tuber with good flavor can be obtained. By this improvement, the processing cycle can be shortened by two-thirds.