多因素实验与营养成分分析法相结合的泡菜浆水品质分析

Analysis on the Quality of Pickle Seriflux by the Combination of Multifactors Experiment and Nutrient Composition Analysis

文章以泡菜乳酸菌浆水生产工艺过程和营养成分检测为研究对象,获取泡菜乳酸菌浆水的最佳发酵工艺和调配工艺,同时对泡菜乳酸菌浆水营养成分进行检测分析。数据表明,泡菜乳酸菌浆水的最佳发酵工艺为环境温度25℃、食盐添加量1%、白糖添加量4%、大蒜添加量4%、茅岩霉添加量0.6%,发酵时间6 d。乳酸菌浆水的最佳调配工艺为原汁浆水160 mL、纯苹果汁30 mL、薄荷汁0.5 mL、木糖醇16%、柠檬酸1.5 g/L。通过以上工艺制成泡菜乳酸菌浆水后,在4℃条件下储存7 d,对其进行营养成分检测,还原糖含量为5.3 g/100 g,乳酸菌总数为10^(8) CFU/mL,蛋白质含量为1.78 g/100 g,可溶性固形物含量为24%,亚硝酸盐含量为0.38 mg/kg。

In this paper,the production process of pickle lactic acid bacteria seriflux and the detection of nutritional components are taken as the research objects to obtain the optimal fermentation process and preparation process of pickle lactic acid bacteria seriflux,and detect and analyze the nutritional components of pickle lactic acid bacteria seriflux.The data show that the optimal fermentation process of pickle lactic acid bacteria seriflux is as follows:ambient temperature is 25℃,salt addition amount is 1%,sugar addition amount is 4%,garlic addition amount is 4%,Ampelopsis grossedentata addition amount is 0.6%,fermentation time is 6 days.The optimal preparation process of lactic acid bacteria seriflux is raw seriflux of 160 mL,pure apple juice of 30 mL,mint juice of 0.5 mL,xylitol of 16%and citric acid of 1.5 g/L.After the pickle lactic acid bacteria seriflux is prepared by the above process,it is stored at 4℃for 7 days,the nutritional components are tested,the content of reducing sugar is 5.3 g/100 g,the total number of lactic acid bacteria is 108 CFU/mL,the content of protein is 1.78 g/100 g,the content of soluble solid is 24%,and the content of nitrite is 0.38 mg/kg.