摘要
探讨了香椿芽接种乳酸菌,低盐快速发酵的新工艺。通过对香椿芽乳酸发酵过程中亚硝酸盐含量的动态观察,在确保香椿芽卫生质量和风味的基础上,借助于接种乳酸菌使腌渍时间从传统方法的20d以上降至10d左右,食盐浓度从8%～10%或更高降至4%,亚硝峰出现从传统方法的第15～19d提前至第7～9d,且峰值从传统方法的7mg/kg以上降至1mg/kg以下。通过正交试验得出优化发酵条件为:食盐4%、蔗糖2%、乳酸菌接种量1%、发酵温度30℃。
A new process for Chinese toon sprouts lactic acid fermentation by inoculating L.plantara is studied in paper,which is more rapid and lower in salt content than the conventional process.Compared with the conventional process,the pickling time is reduced from20d down to10d or so,the salt concentration from8%～10%down to4%,the peak of nitrate value from7mg /kg down tp1mg /kg and its appearing ahead of 10d in the new fermentation process depending on the chang es of nitrant value and the flavor.The optimized conditions is derived,which is NaCl 4%,sug ar 2%,lactic acid bacteria1%,30℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第4期45-47,共3页
Science and Technology of Food Industry
关键词
新工艺
香椿芽
乳酸菌
乳酸发酵
腌菜
Chinese toon sprouts
L.plantara
lactic acid fermentation
