大头菜-剁辣椒复合发酵品的工艺优化研究

Study on Technology Optimization of Compound Fermentation Product of Kohlrabi and Chopped Capsicum

该研究以产品发酵总酸度和感官评分为评价指标,利用单因素试验和正交试验优选大头菜-剁辣椒复合发酵品的最佳工艺。结果表明,最佳发酵工艺条件为菌粉添加量0.4%、食盐添加量4.0%、发酵时间8 d和发酵温度27℃,方差分析表明发酵温度对综合评定值有显著影响(P<0.05);最佳杀菌工艺条件为95℃杀菌10 min;在最佳发酵工艺条件下,产品亚硝酸盐含量在发酵的第4天时达到最高值6.72 mg/kg,在整个发酵过程中亚硝酸盐含量都低于10 mg/kg,符合食品安全要求。

In this study,the total acidity and sensory score are used as the evaluation indexes,and the single factor test and orthogonal test are used to select the best fermentation technology of kohlrabi and chopped Capsicum.The results show that the optimum fermentation conditions are as follows:the additive amount of bacterial powder is 0.4%,salt is 4.0%,fermentation time is 8 d and fermentation temperature is 27℃.The analysis of variance shows that fermentation temperature has significant influence on the comprehensive evaluation value(P<0.05).The best sterilization process condition is sterilization at 95℃for 10 min.Under the optimal fermentation conditions,the content of nitrite reaches the maximum value of 6.72 mg/kg on the 4 th day of fermentation,in the whole fermentation process,the content of nitrite is lower than 10 mg/kg,which meets the food safety requirements.