具养颜功效的乳酸菌发酵型泡菜工艺条件研究

Study on processing conditions of a lactic acid bacteria fermented pickle with beautified effect

以包心芥菜为原料,添加党参、黄芪、枸杞、桂圆制作泡菜。采用正交试验得出最佳工艺条件为:药材量8%、盐浓度4%、糖浓度1%、接种量3%、发酵温度30℃、发酵时间4d。根据此条件可开发出具有养颜、抗衰老功效的新型泡菜保健食品。

Brassica juncea var, capitata hort, radix codonopsis, radix astragali, lycium bararum and dimocarpus longan as raw material could be made into pickle. The optimal processing conditions of the pickle were optimized by orthogonal test and the results as follow： Chinese medicinal materials 8%, salt 4%, sugar 1%, inoculum size 3%, fermentation temperature was 30℃ and fermentation time was 4 days, According to these conditions, a new type health food of pickle with beautified and preventing senescence effects were produced.