发酵条件对腌制萝卜品质影响及其工艺优化研究

Research on the Influences of Fermentation Conditions on the Pickled Radishes and the Optimization of Producing Process

试验以白萝卜为主要原料,采用湿法腌制的方法对萝卜进行腌制。通过测定腌萝卜的亚硝酸盐含量、可溶性固形物、泡萝卜的汁液pH及感官评分等,研究蔗糖添加量(%)、香辛料添加量(%)、食盐水浓度(%)以及腌制天数(天)等发酵因素对湿法腌制萝卜品质的影响。并以试验结果为基础进行正交试验,试验结果表明:蔗糖添加量5%、香辛料添加量5%、食盐水浓度6%的萝卜在25℃下恒温发酵5天,可腌制出口感脆嫩、滋味鲜美且亚硝酸盐含量较低的泡萝卜。

In this experiment, the white radish is used as the main raw material, and the radish is pickled by wet method. By measuring the nitrite content in pickled radish, soluble solids, pickled radish juice＇s pH and sensory evaluation, etc. , the effects of fermentation factors on the quality of pickled radish are studied by the additive amount of sucrose （%）, additive amount of spices （%）, salt water concentration （%）, and pickling days. The orthogonal experiment is carried out on the basis of the test results. The results show that radish with 5% sucrose content, 5% spice content and 6% salt water concentration could be fermented at 25 ℃ for 5 days, which tastes delicious and with lower nitrite content.