乳酸菌发酵韩国泡菜工艺优化研究

Study on Optimization of Fermentation Technology of Korean Kimchi by Lactic Acid Bacteria

以大白菜和乳酸菌为主要原料,干法腌制韩国泡菜。通过测定pH值、亚硝酸盐含量及感官评分,研究在不同蔗糖添加量、食盐添加量、乳酸菌添加量和香辛料添加量条件下韩国泡菜的品质变化。在单因素基础上进行正交试验,研究结果表明:最优工艺条件为乳酸菌添加量1%,蔗糖添加量4%,食盐添加量2%,香辛料添加量3%。在此工艺条件下,可发酵生产出酸香纯正、清爽可口的泡菜。

Chinese cabbage and lactic acid bacteria are used as main raw materials for dry-cured pickles. By measuring the pH value, nitrite content and sensory score, the quality changes of Korean kimchi are studied under the conditions of different additive amount of sucrose, salt, lactic acid bacteria and spices. Orthogonal experiments are carried out on the basis of single factor. The results show that the optimum technological conditions are 1% lactic acid bacteria, 4% sucrose, 2% salt and 3% spices. Under these conditions, pickles with pure sour flavor and refreshing taste can be produced by fermentation.