乳酸菌发酵药膳保健泡菜的研制

Development of the medicinal and health pickles by lactic acid bacteria fermentation

将党参、黄芪、当归、红枣四味配伍中药材适量添加到大豆泡菜中,采用优良乳酸菌纯种发酵,研制营养全面、风味独特、经济适用且兼具医疗保健价值的新型药膳保健泡菜。以接种量、加盐量、加糖量、药材量为四个因素,通过正交试验得乳酸菌发酵药膳保健泡菜的最佳工艺条件为:接种量6%、加盐量4%、加糖量1%、药材量12%。在此条件下制作的乳酸菌发酵药膳保健泡菜感官评定为优,亚硝酸盐含量为7.95mg/kg,总酸含量(以乳酸计)为1.09%,氨基酸态氮含量为0.055g/dL,乳酸菌含量为1.35×108 cfu/mL,未检测出大肠菌群和致病菌,所有指标均符合国家相关标准。

The new medicinal pickles with comprehensive nutrition,particular flavor,economy,medical and health care value were developed by appropriate adding the compatibility of Chinese medicine which was composed by the codonopsis,astragalus,angelica and red dates into the soybean pickles and by pure fermenting by the fine lactic acid bacteria.With the four factors of inoculation,salt,sugar and medicine,the optimum conditions for the fermentation of the medicinal pickles by using orthogonal design are：inoculation 6%,salt 4%,sugar 1% and medicine 12%.In these condition,the medicinal pickles is excellent by the assess of sensory,and the result showed the nitrite content was 7.95 mg/kg,total acid（as lactic acid） 1.09%,amino nitrogen content 0.055 g/dL and lactic acid bacteria content 1.35×108cfu/mL,respectively,and any coliforms and pathogenic bacteria was not detected and all indicators accord with the correlative standards.