浅渍法发酵豇豆的工艺优化

以具有降解亚硝酸盐功能的植物乳杆菌（Lactobacillus plantarum）SD-7和具有优良抗氧化能力的植物乳杆菌（Lactobacillus plantarum）FM-LP-9为复合发酵剂（1∶1），采用浅渍法发酵豇豆。以硬度和感官评分为考察指标，通过单因素试验及响应面试验研究复合发酵剂接种量、发酵温度和发酵时间对浅渍法发酵豇豆品质的影响。结果表明，最佳发酵工艺条件为发酵温度25 ℃，接种量5%，发酵时间125 h，在此优化条件下，得到的浅渍法发酵豇豆硬度为47.31 N，感官评分为90.98分，香气浓郁、口感脆嫩。

Process optimization of fermented cowpea by low-salt curing method

Using Lactobacillus plantarum SD-7 with function of nitrite degradation and L. plantarum FM-LP-9 with excellent antioxidant capacity as compound starter (1∶1), cowpea was fermented by low-salt curing method. Taking hardness and sensory score as evaluation indexes, the effects of compound starter inoculum, fermentation temperature and time on the quality of fermented cowpea by low-salt curing method were studied by single factor test and response surface tests. The results showed that the optimal process conditions were as follows: fermentation temperature 25 ℃, inoculum 5%, and fermentation time 125 h. Under the optimal conditions, the hardness of fermented cowpea by low-salt curing fermentation method was 47.31 N, the sensory score was 90.98 with strong aroma and crisp taste.