紫薯及玫瑰花复合酸菜发酵工艺研究

Fermenting process of pickled cabbage with purple sweet potato and rose

采用青菜为主要原料,紫薯、酒精、玫瑰花及辣椒等为辅料,开发出一种新型功能性复合酸菜。以感官评分为评价指标,通过单因素试验和4因素3水平正交试验,确定了食盐、紫薯、酒精、玫瑰花及辣椒的最优添加量分别为4.1%、1.0%、2.0%、0.4%及1.5%(w/w)。使用感官评分为评价指标,通过单因素优化试验分析确定了酸菜发酵的最优工艺条件为:起始p H5.5,乳酸菌接种量2.0%(乳酸菌活菌数6.8×108 cfu/m L),发酵温度35℃,发酵时间17 d。在最优配比和发酵工艺条件下,此酸菜口感最佳。

A kind of pickled cabbage with some new functional effects, which used Chinese cabbage as main raw material, purple sweet potato, roses, peppers and edible alcohol as accessories, was investigated in the study. The best additive amounts of salt, purple sweet potato, edible alcohol, roses and peppers were 4.1%, 1.0%, 2.0%, 0.4% and 1.5% （w/w）, which confirmed by single factor tests and an orthogonal test of four factors and three levels in terms of sensory score. Meanwhile, the optimal fermentation conditions were determined in terms of sensory score. And the results were initial pH 5.5, inoculated lactic acid bacteria 2.0% （the number of living lactobacillus was 6.8×10^8 cfu/mL）, temperature 35 % and time 17 days. Under the optimal conditions, the taste of pickled cabbage was the best.