红萝卜快速发酵工艺的研究

Research of red turnip fast fermentation technology

实验是以红萝卜为原料,添加植物乳杆菌发酵生产酸味萝卜丝。以发酵液pH值和萝卜丝感官评价为指标,通过单因素和正交试验确定了植物乳杆菌发酵生产酸味萝卜丝和保脆工艺条件。实验结果表明,酸味萝卜丝生产工艺条件为:盐浓度6%,温度30℃,植物乳杆菌接种量为7%。发酵周期仅为72h;保脆剂CaCl2的添加量为0.1%。

This experiment on the carrots as raw material, adding plant lactobacillus fermentation sour shredded. To increase pH value and shredded sensory evaluation index, for by single factor and orthogonal test determined the lactobacillus fermentation plant production and the crisp acidity shredded technology ditions for： period was