功能菌泡菜盐的应用研究

Research on Application of Functional Strains Pickles Salt

对功能菌泡菜盐盐渍发酵青菜、豇豆进行应用研究,研究表明使用功能菌泡菜盐盐渍发酵青菜、豇豆,青菜常温盐渍发酵30d后,盐渍水总酸0.70mg/L、盐份8.09%、PH值为3.75,豇豆常温盐渍发酵60d后,盐渍水总酸0.71mg/L,盐份8.06%,pH值为3.54,此时青菜色泽黄绿、质地较脆、发酵香味浓郁、酸味纯正适中,感官评价为9.1分,豇豆颜色翠绿、质地脆嫩、发酵香味浓厚、菜品酸味纯正,感官评价为9.2分。上述结果均明显优于一般食用盐盐渍的青菜、豇豆。

The application of functional strains pickles salt to salting green vegetable and cowpeas were studied. The results showed that when the green vegetable was salted 30 days at room temperature, the total acid and salt content of saline water were 0.70mg/L and 8.09% respectively, the p H was 3.75, the color of the salted green vegetable was kelly green, taste crisp,have rich fermented fragrance and moderate sour; the score of sensory evaluation was 9.1; the cowpeas were salted 60 days at room temperature, the total acid and salt content of saline water were0.71mg/L and 8.06% respectively, the p H was 3.54, the color of the salted cowpeas was green, taste crisp,have rich fermented fragrance and pure sour; the score of sensory evaluation was 9.2. The results were better than salted green vegetable and cowpeas that Salted using general edible salt.