卷心菜泡菜发酵工艺的优化研究

Study on Optimization of Fermentation Technology of Cabbage Pickles

文章主要研究了泡菜发酵过程发酵基质中食盐、蔗糖的浓度和发酵温度对成品泡菜感官品质的影响。该试验通过考察单因素组合和正交试验对发酵工艺进行了优化,结果表明:食盐、蔗糖浓度和培养温度对发酵泡菜的感官品质有显著影响。泡菜发酵的最佳工艺参数为食盐3%,蔗糖2%,发酵温度30℃,发酵时间4 d。该配方和工艺生产的泡菜的感官得分最高,为89.0分。在最佳工艺条件下腌制的泡菜具有较强的香味,甜味回味感更强,具有独特的泡菜香味,并且口感脆嫩,咀嚼性好,无粗糙感觉。

The effects of salt content,sucrose content and fermentation temperature on the sensory quality of pickles are studied in this paper.The fermentation process is optimized by single factor and orthogonal experiments.The results show that salt content,sucrose content and culture temperature have significant effects on the sensory quality of fermented pickles.The optimum fermentation parameters are as follows:salt is 3%,sucrose is 2%,fermentation temperature is 30℃,fermentation time is 4 days.The sensory score of the pickles produced by this formula and process is the highest of 89.0.The pickles salted under the optimum conditions have strong aroma,and the sweetness aftertaste is stronger,has unique pickle flavor,crisp and tender taste,good chewiness and without roughness.