直投式生物法快速生产泡菜工艺条件的研究

Study on the Quick Production of Pickle with DVS Strain Powder

对直投式生物法泡菜快速生产工艺条件进行了研究。研究结果表明,采用直投式泡菜发酵专用菌粉生产泡菜与采用液体菌种生产泡菜发酵周期一致,发酵效果相同。添加糖类物质有利于提高发酵产酸速度;葡萄糖对发酵的影响最大,最适添加量为2.0%;泡菜专用复合菌粉的最佳投加量为0.02%,最适发酵温度为30℃,发酵周期为48 h。

The quick mature process of pickle is studied. The result shows that the pickle production with strain powder of direct vat set（DVS） have the same effect with the pickle production with the liquid strain. The optimal sugar used in pickle production is glucose is glucose 2 %. The addtion of mixed strain powder is 0.02 % ; the optimal temperature of production is 30℃ and the time of pickle production is 48h.