低盐功能鱼腥草泡菜发酵工艺的研究

Study on Low-salt Healthy Houttuynia cordata Thunb Pickle

以鱼腥草为主要原料,研究低盐鱼腥草泡菜的制作工艺。试验结果表明,影响鱼腥草泡菜制作的主要因素影响顺序大小为鱼腥草添加量、盐度、发酵时间和乳酸菌剂添加量,鱼腥草泡菜制作的最佳工艺为:鱼腥草添加量300 g、食盐添加量4%、乳酸菌剂添加量1.0 g、发酵时间5 d。制作的鱼腥草泡菜鲜酸纯正、开胃解腻、有浓郁的乳酸发酵香气和独特的鱼腥草气味。

The Houttuynia cordata Thunb was selected as the main mw material to study the process of pickled low-salt functional Houttuynia cordata Thunb. The experimental results showed that the primary factors influencing the process were as follows： additive amount of Houttuynia cordata Thunb, salinity, fermentation duration and additive amount of lactic acid bacteria. The best process parameters were that 300 g additive amount of Houttuynia cordata Thunb, 4% salinity, 1.0 g additive amount of lactic acid bacteria and 5 d fermentation. The pickled vegetable was fresh, sour and pure, appetizing and grease-lessening, with strong fragrance from fermented lactic acid and unique smell of Houttuynia cordata Thunb.