| 直投式生物法快速生产泡菜工艺条件的研究 |
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| 引用本文： | 蔡永峰,熊涛,岳国海,李绩,张贵林.直投式生物法快速生产泡菜工艺条件的研究[J].食品与发酵工业,2006,32(6):73-76. |
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| 作者姓名： | 蔡永峰 熊涛 岳国海 李绩 张贵林 |
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| 作者单位： | 1. 中国食品发酵工业研究院,北京,100027
2. 中国食品发酵工业研究院,北京,100027;南昌大学食品科学教育部重点实验室,南昌,330047 |
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| 摘 要： | 对直投式生物法泡菜快速生产工艺条件进行了研究。研究结果表明,采用直投式泡菜发酵专用菌粉生产泡菜与采用液体菌种生产泡菜发酵周期一致,发酵效果相同。添加糖类物质有利于提高发酵产酸速度;葡萄糖对发酵的影响最大,最适添加量为2.0%;泡菜专用复合菌粉的最佳投加量为0.02%,最适发酵温度为30℃,发酵周期为48 h。
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| 关 键 词： | 泡菜 菌粉 直投式 发酵工艺 |
| 收稿时间： | 03 3 2006 12:00AM |
| 修稿时间： | 2006年3月3日 |
Study on the Quick Production of Pickle with DVS Strain Powder |
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| Cai Yongfeng,Xiong Tao,Yue Guohai,Li Ji,Zhang Guilin.Study on the Quick Production of Pickle with DVS Strain Powder[J].Food and Fermentation Industries,2006,32(6):73-76. |
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| Authors: | Cai Yongfeng Xiong Tao Yue Guohai Li Ji Zhang Guilin |
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| Affiliation: | 1. China National Research Institute of Food and Fermentation Industry, Beijing 100027 ,China; 2. The Key Laboratory of Food Science of MOE, Nanchang University, Nanchang 330047, China |
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| Abstract: | The quick mature process of pickle is studied.The result shows that the pickle production with strain powder of direct vat set(DVS) have the same effect with the pickle production with the liquid strain.The optimal sugar used in pickle production is glucose is glucose 2%.The addtion of mixed strain powder is 0.02%;the optimal temperature of production is 30℃ and the time of pickle production is 48h. |
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| Keywords: | pickle strain powder process direct vat set fermentation |
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