乳酸菌发酵黄瓜脯的研制

Development of Preserved Cucumbers Fermented by Lactic Acid Bacteria

以黄瓜为原料,经乳酸菌发酵后制成黄瓜脯。试验中对影响黄瓜脯品质的硬化剂、护色剂、发酵乳用量、接种时间、发酵温度等关键工艺参数进行研究。结果表明:0.5%的CaCl_2溶液硬化效果最佳,200 mg/L的CuSO_4溶液护色效果最佳。乳酸发酵的最佳发酵温度为40℃、最佳发酵时间为19 h、最佳发酵乳用量为2.5%。最终产品的总糖含量≥52%。

In this experiment,cucumber as raw materials, was made of cucumber preserves through lactic acid fermentation.Experiments studied on the key parameters affecting the quality of preserved cucumber,which included hardener,color protection,lactobacillus inoculum, inoculation time and fermentation temperature.Results showed that the optimum conditions for hardening was 0.5 % CaCl_2 solution and the optimum conditions for color protection was 200 mg/L CuSO_4 solution. The optimum conditions for lactic acid fermentation were that cucumber preserves of the fermented milk were inoculated with 2.5 % of lactic acid medium and fermented at40 ℃ for 19 h. The end product of total sugar content ≥ 52 %.