接种法制作芡实茎泡菜工艺研究

Study on Inoculated Fermentation Technology of Pickled Euryale ferox Stem

以芡实茎为原料,探讨接种法制作芡实茎泡菜的工艺。以产酸率、感官评价的综合评分为评价指标,通过正交实验优化得出芡实茎泡菜最佳工艺:乳酸菌接种量5%,食盐添加量6%,白砂糖添加量4%,在此条件下所得的泡菜综合评分为190.1,明显高于自然发酵所得芡实茎泡菜的综合评分(144.6)。在发酵期间,接种法制作的芡实茎泡菜中亚硝酸盐含量始终低于自然发酵制作的芡实茎泡菜,亚硝酸盐峰值为2.099mg/kg,低于国家标准,优于自然发酵。

Euryale ferox stem is used as raw material,acid-producing rate and sensory evaluation score are as assessment indexes, the process technology of lactic acid bacteria inoculated and fermented pickled Euryale ferox stem is optimized by orthogonal experiments,the results show that the optimal formula are 5% lactic acid bacteria inoculation amount, 6% salt additive amount and 4% sugar additive amount, and the composite grade point reaches 190. 1, which is significantly higher than that of natural fermented pickled Euryale ferox stem （144. 6）. Nitrite content in inoculated and fermented pickle is always lower than that in natural fermented pickled Euryale ferox stem, the nitrite peak in inoculated and fermented pickle is 2. 099 mg/kg, which is lower than that of national standard and better than that of natural fermentation.