摘要
研究了泡菜在不同加糖量、直投式乳酸菌添加量、盐水浓度和发酵温度等条件下,泡菜发酵时泡菜水中总酸含量的动态变化。根据动态变化和响应面分析法确定直投式乳酸菌发酵泡菜最优条件为:加红糖量为1.5%,盐水浓度为6.29%,直投式乳酸菌剂添加量为1.09‰,发酵温度为30.8℃,在最优条件下发酵105h的泡菜水中总酸含量为0.75g/100ml。
Dynamic changes of total acid in pickles brines were studied under different sugar content, direct vat set （DVS） contents, brines concentrations and fermentation temperature. Optimal feralentation conditions obtained through the dynamic changes and responsible-surface analysis methods as follows： inoculation of sugar of 1.5%, brine concentration 6.29%, inoculation of DVS 1.09%and fermentation temperature 30.8‰. Under such conditions, most total acid 0.75g/100ml was got.
出处
《食品与发酵科技》
CAS
2010年第3期55-59,共5页
Food and Fermentation Science & Technology
基金
四川省重大科技攻关项目"传统发酵食品生物技术改造"
"特色川菜调味品现代生物技术改造"(2006Z06-002-04
07SG111-009)
国家科技富民强县专项(国科农字(07)370-113)
"优质中国泡菜现代产业链"(09NZ0080)
关键词
直投式乳酸菌
泡菜
总酸
响应面分析法
direct vat set
pickles
total acid
responsible surface analysis
