豇豆乳酸发酵工艺控制及酸豇豆炒肉末保质初探

Technology Control of Lactic Fermentation of Cowpea and Quality Control of Pickled Cowpea

豇豆乳酸发酵过程中,以0.5‰双乙酸钠作防腐剂、用米醋调节pH值至4.0～4.5、补充1%冰糖、食盐浓度控制在5%以下,对促进乳酸菌迅速形成优势菌群抑制杂菌有利,同时添加0.2%CaCl2可延缓组织软化。对酸豇豆炒肉末商品化生产,酸豇豆应先干炒脱水、0.5‰山梨酸钾与0.5‰苯甲酸钠混合防腐、铝膜复合袋包装、85℃水浴30min,间隔24h进行2次杀菌可延长产品货架期达6个月,产品脆度、色泽和风味均较好。

In the cowpea's lactic fermentation, using 0.5‰ sodium diacatate (SDA) as antiseptics, regulating pH to 4.0-4.5 with rice vinegar, supplementing 1% crystal sugar, and controlling 5% salt concentration were beneficial to the lactic acid bacteria(LAB) in the forming of dominant microflora as to inhibit the harmful microbes, and simultaneously adding 0.2% CaCI2 can postpone the softening of tissue. For the commercial production of the pickled cowpea cooked with minced meat, dehydrating in advance through purely cooking for the pickled cowpea, preserving with mixed both 0.05% potassium sorbate and 0.05% sodium benzoate, packing in the composite bag made with aluminium membrane, and sterilizing twice at intervals of 24 h in 85℃ water for 30 min can prolong the shelf-life to the greatest extent and completely guarantee the crisp, color and flavor of products.