乳酸菌剂发酵泡菜发酵条件研究与优化

在使四川泡菜实现产业化生产过程中,保证乳酸菌剂产品风味的同时,大幅缩短泡菜发酵周期,提高生产效率.研究针对乳酸菌发酵泡菜生产过程中关键工艺之一的发酵工艺进行深入研究,分别以盐投入量、乳酸菌制剂投入量、发酵温度、发酵时间为单因素,以总酸、硬度、感官评分为评价指标,探索不同发酵条件下乳酸菌制剂发酵泡菜品质的变化趋势,得到发酵工艺最佳参数.

Study on the characteristics and process parameters optimizing of pickle by lactobacillus preparation

In the process of industrial production of Sichuan pickle,lactobacillus preparation are used to guarantee the flavor of the pickle,significantly shorten the pickle fermentation period,and also improve the productivity.This study focused on one of the key processes of pickle by lactobacillus preparation-fermentation process.Using these condition as single factors: salt inputs,lactobacillus preparation inputs,fermentation temperature and fermentation time,respectively.Using total acid,hardness,sensory score as evaluation indexes.Explore the quality change trend of pickle by lactobacillus preparation under different fermentation conditions,get the best fermentation parameters.