直投式功能菌对青菜盐渍发酵过程中各指标变化研究

Study on Each Index Change of Direct Vat Set Function Bacteria during the Fermentation Process of Green Vegetables Saline

对直投式功能菌剂盐渍发酵青菜过程变化进行了研究,在盐渍发酵过程中通过测定青菜和盐渍水中可溶性固形物、pH值、乳酸、氨基态氮含量等含量变化,确定,采用直投式功能菌剂盐渍发酵青菜,需加入6%～8%盐,同时按0.04‰量喷洒直投式功能菌剂在每一层青菜上,经一个月盐渍发酵处理,乳酸含量均为0.6%以上,亚硝酸盐含量逐渐下降到0.1mg/Kg以下,此盐渍发酵方式使得青菜色泽为黄绿色,质地较脆,且安全性好。

Key technologies during the fermentation process of pickled green vegetables using direct vat set（DVS） were studied.The changes of soluble solids,pH,lactic acid,amino nitrogen of green vegetables and saline water in saline fermentation process were detected.The saline fermentation parameters of green vegetables with direct vat set function bacteria were confirmed that： salt was added 6% ~ 8%;at the same time 0.04 ‰direct vat set function bacteria was sprayed in a layer green vegetables;after one month saline treatment,lactic acid content reached above 0.6%,and the content of notrite gradually decreased to below 0.1 mg/Kg.By the saline fermentation way green vegetables were made as pickled vegetable with yellow-green color,crisp texture and good security.