蔬菜快速无水发酵工艺研究

以豇豆为代表性原料，添加食盐、食醋等常见辅料，探讨不同盐度条件下，豇豆无水快速发酵过程中的pH值、酸度、产乳酸速率以及亚硝酸盐含量的变化，最终采用感官评价法确定该工艺最适盐度为3%，发酵76 h后即达最佳成熟点pH值3.75，所得豇豆成品色泽美观、质地脆嫩、咸度适度且风味独特。与此同时，将无水发酵与浸泡发酵工艺进行对比，并借助其他蔬菜验证了快速无水发酵方法的可行性。与传统浸泡发酵蔬菜相比，无水快速发酵工艺具有发酵速度快、食盐及亚硝酸盐含量低、节省水资源、环境友好、生产成本低、应用范围广、产品风味好等诸多优势，值得进一步开发和利用。

Research on rapid fermentation process of vegetables without soaking water

Using cowpea as main material and using salt and vinegar as common auxiliary materials, the changes of pH, acidity, lactic acid producing rate and nitrite content with different salinities during the rapid fermentation process without soaking water were studied. The results showed that the optimal salinity was 3%, and the optimal mature pH point was 3.75 after fermentation for 76 h based on a sensory evaluation. The cowpea products had nice color, crisp texture, moderate salinity and unique flavor. In addition, the fermentation methods without and with soaking water were synchronously compared, and the feasibility of fermentation without soaking water was verified depend on the kind of vegetable. Compared with the traditional soaking fermented vegetables, the unsoaked process of cowpea by lactic acid bacteria fermentation was worth of further development and utilization due to its various advantages, such as high fermentation speed, low salt and nitrite content, water-saving, environmental friendly, low production cost, wide application range, good flavor, and so on.