大叶蟹甲草泡菜发酵工艺研究

Study on Fermentation Technology of Parasenecio Firmus Pickle

为优化大叶蟹甲草泡菜加工工艺,开发长白山特色山野菜加工新产品,以大叶蟹甲草(Parasenecio firmus)为原料,通过单因素实验和正交实验研究接种量、盐添加量、糖添加量及发酵温度对大叶蟹甲草泡菜感官品质的影响,以优化加工工艺.结果表明,影响大叶蟹甲草泡菜品质的主要因素的主次顺序为接种量、盐添加量、糖添加量和发酵温度,大叶蟹甲草泡菜发酵工艺最优组合为接种量为3%、盐添加量为4%、糖添加量为2%、发酵温度为20℃.此工艺条件下发酵所得大叶蟹甲草泡菜酸爽可口,有浓郁的乳酸发酵香气和独特的山野菜鲜味.

In order to optimize the fermentation conditions of Parasenecio firmus pickle and develop a new product for the new wild vegetable resources.With P.firmus as raw material,the effects of inoculation amount,salt concentration,sugar concentration and fermentation temperature on the sensory quality of P.firmus pickle were studied by single factor and orthogonal experiments,and the processing technology was optimized.The results showed that the primary factors influencing the process were additive amount of lactic acid bacteria,salinity,sugar and fermentation temperature.The process exerts the best effect when 3%of lactic acid bacteria and 4%of salinity and 2%of sugar and 20℃of fermentation temperature are adopted.The pickled vegetable using this process is sour and delicious,with strong aroma of lactic acid fermentation and unique flavor of wild vegetables.