降低有机酸菜中杂菌数量的工艺研究

Research on Technology of Reducing Numbers of Contaminating Microorganism in Organic Sauerkraut

为降低有机酸菜的杂菌数量,通过单因素试验探讨了蒸汽灭菌时间、乳酸菌接种量、发酵温度、发酵时间和盐液质量分数对有机酸菜杂菌数量和pH的影响。在单因素试验的基础上,通过响应曲面优化法确定降低有机酸菜中杂菌数量的最优工艺条件为：蒸汽灭菌时间25.7 min,乳酸菌接种量0.11%,发酵温度34℃,发酵时间13 d和盐液质量分数3.08%。在该最优的工艺条件下,酸菜的最终pH 3.6~3.7,酸味适中,杂菌数量为4.97 CFU/g,有效地控制了酸菜的异常发酵,并且产品的品质也得到了很大的改善。

To reduce the numbers of contaminating microorganism in organic sauerkraut,the effect of steam sterilization time,inoculum size of lactic acid bacteria,fermentation temperature,fermentation time and salt solution concentration on numbers of contaminating microorganism and pH in organic sauerkraut was discussed through single factor experiment.On the basis of single factor experiment,technological parameters of organic sauerkraut were determined by response surface method to optimize reducing numbers of contaminating microorganism conditions as following：steam sterilization time was 25.7 minutes,inoculum size of lactic acid bacteria was 0.11%,fermentation temperature was 34 ℃,fermentation time was 13 d and salt solution concentration was 3.08%.Under the optimal process conditions,the final pH of sauerkraut was in the range of 3.6 to 3.7,which had moderate sour.Numbers of contaminating microorganism in sauerkraut were very low,4.97 CFU/g.And abnormal fermentation of sauerkraut was controlled effectively.The quality of products also was obviously improved.