纯菌接种发酵技术在腌渍蔬菜加工上的应用研究(二) 纯菌接种发酵技术最佳发酵模式的确定与应用

Study on the application of pure strain inoculation fermenting technology in the process of pickling vegetable

以筛选出的综合性状较优的植物乳杆菌和干酪乳杆菌为主要发酵菌种 ,经多方面的发酵比较试验 ,得出最佳的发酵配套模式为植物乳杆菌或干酪乳杆菌单独或以 1:1的比例混合接种 ;接种量5 % ;发酵温度 30℃ ;发酵盐量 3% ;发酵时间 72h即可得到品质稳定、口味上乘、开胃爽口的优质泡菜产品。并且 ,经不同温度条件下纯接种发酵与自然发酵的多批次模拟对比试验表明 :以全年不间断生产为前提 ,采用纯接种恒温控制发酵的发酵速度至少要比自然发酵平均提高 3 2

Lactobacillus plantarum and L.Casei have good comprehensive characters were used in this experiment.After several contrast experiments were carrled out,the best ferment mode was obtained.That should be:Bacteria variety:L.Plantarum or L.casei or their composition with 1:1 ratio;Inoculation volume:5%;Ferment temperature:30℃;Ferment salinity:3%;Ferment time :72 hours.By using this technology,good quality pickles can be produced.Under different temperature,imitative experiment of pure bacteria inoculation and ferment contrast with natural ferment was carried out too.On the basis of year-round production,the speed of pure bacteria inoculation and ferment in constant temperature is over 3.26times faster than that of natural ferment.