黄浆水在酸菜腌制过程中的应用

Application of yellow serofluid in the fermentation of sauerkraut

以乳酸菌粉为发酵剂,加入营养丰富的黄浆水配成发酵液发酵酸菜。实验在室温条件下分成三组进行。第一组做对照组,第二、三组分别用加入了30%和60%黄浆水的盐水做发酵液。对酸菜的感官性质进行评价;分阶段测定酸菜的pH值、可滴定酸度、亚硝酸盐含量,以此衡量其添加的黄浆水对酸菜性质的影响。结果表明,黄浆水可以提高发酵速度,让酸菜快速成熟,而且不会增加亚硝酸盐的含量。加入了30%黄浆水的第二组比对照组早十天左右达到了可食用酸度,60%黄浆水的第三组酸度增加得也很快,但是感官性质不佳。

In the analysis based on traditional fermented sauerkraut to activation through the medium of lactic acid bacteria to ferment powder,adding water,nutrient-rich tofu paired broth,under conditions suitable for fermentation of sauerkraut.Experiments at room temperature were divided into three groups.The first group did the control group,the second and third group were used to add to 30% and 60% salt water do bean curd broth.On the sensory properties of sauerkraut evaluation;stages sauerkraut measured pH,titratable acidity,nitrite levels,to measure and add the tofu properties of water on the sauerkraut.The results showed that the water can improve the fermentation rate of bean curd,pickled cabbage quick to mature,and will not increase the nitrite content.30% joined the second group of tofu water about ten days earlier than the control group reached the edible acid,60% of the tofu increased acidity of water in the third group are fast,but the sensory nature of the poor.