传统浆水菜发酵工艺条件的研究

通过模拟传统浆水菜制作工艺，对浆水发酵的通气量、面粉加量、装料量及发酵温度进行研究．通过测定其中的还原糖含量、总酸和pH值初步确定较佳发酵工艺条件．结果得出：采用三层纱布封口、3．0％的面粉加量、装料量为容器体积的70～80％（v／v）和发酵温度为33～37℃时发酵效果较好．

Research on the process conditions of fermentation of traditional j iangshui vegetables

The process conditions of fermentation of traditional jiangshui vegetables such as the amount of ventilation, the amount of flour, loading capacity and fermentation tempera- ture were studied by simulated traditional produced process of jiangshui. A better process condition of fermentation was initially determined by measured the content of reducing sug- ar,total acid and pH of the fermentation liquids. The results showed that the fermentation state was better when the beaker mouth was covered by three-flayer gauze, the amount of flour was 3.0%, the loading capacity was 70-80% （v/v） of the container and the fermenta- tion temperature was 33-37 ℃.