摘要
以甘蓝为主要原料,以植物乳杆菌作为菌种生产甘蓝泡菜并对其接种量,香辛料添加量、食盐浓度和酵母抽提物添加量等发酵工艺参数进行响应面优化,还对其发酵规律进行了初步研究。结果:发酵8d后甘蓝泡菜的最佳发酵工艺条件为:菌种量为3.63%,食盐浓度2.69%,香辛料0.19%,酵母抽提物0.48%,其相对应的响应值为94.29。
This article studied the producing technology of pickle by Lactobacillus. Planetarium and studied preliminarily the ferment rule of pickle and the processing conditions of the pickle such as inoculum size,Spices,salt were optimized. The results showed that the optimum fermentation conditions are as follows: inoculum size 3. 63%,spices0. 19%,salt 2. 69 %,yeast extract 0. 48%.
出处
《中国食品添加剂》
CAS
北大核心
2013年第S1期107-111,共5页
China Food Additives
关键词
泡菜
酵母抽提物
工艺条件
pickle
technical conditions
yeast extract
