摘要
以红皮萝卜为原料,通过乳酸菌纯种发酵制作泡菜,确定最佳工艺条件:以6%的接种量接种混合菌种(植物乳杆菌︰短乳杆菌︰肠膜明串珠菌复配比例为2︰1︰1,浓度比)、食盐添加量5%(质量比)、蔗糖添加量3%(质量比)、发酵温度32℃、发酵时间5 d。所得萝卜泡菜酸爽脆嫩、滋味鲜美且香气浓郁。
Using red radish as raw material,kimchi was prepared by pure breed fermentation of lactic acid bacteria.And the optimum technology was that the amount of mixed strains(Lactobacillus plantarum︰Lactobacillus brevis︰Colonococcus enteromembranum,combination ratio of 2︰1︰1,concentration ratio)was 6%,salt addition rate was 5%(mass ratio),sucrose addition rate was 3%(mass ratio),fermentation temperature was 32℃,fermention time was 5 days.The obtained radish kimchi is sure,crisp,tender,delicius and fragrant.
作者
张郁松
ZHANG Yusong(Xi'an Engineering University of Armed Police Force,Xi'an 710086)
出处
《食品工业》
CAS
2023年第2期38-40,共3页
The Food Industry
基金
国家自然基金青年基金(项目批准号:31701562)。
关键词
红皮萝卜
纯种发酵
泡菜
pickled pepper
artificial inoculation
fermentation process
