乳酸菌发酵保健泡菜的研制

将具有保健功能的红枣、枸杞适量添加到泡菜中,采用乳酸菌纯种发酵,研制营养保健功能更全面,对人体健康起着积极作用的乳酸菌发酵保健泡菜。通过单因素试验和正交试验得乳酸菌发酵保健泡菜的最佳工艺条件为:加糖量3%、加盐量3%、接种量8%、红枣枸杞量12%。在此条件下,制作乳酸菌发酵保健泡菜,并和自然发酵泡菜进行品质对比。实验结果表明:乳酸菌发酵泡菜能有效地降低亚硝酸盐含量,缩短发酵周期,提高泡菜品质。该产品感官评定为优,亚硝酸盐含量为9.1 mg/kg,总酸含量为0.86%(以乳酸计),乳酸菌含量为1.17×108cfu/mL,大肠菌群阴性,未检出致病菌。

Development of Lactic Acid Bacteria Fermentation Health Pickle

With the function of health,the right amount of red dates and medlar were added to pickle,and then lactic acid bacteria fermentation health pickle was developed by pure breed fermentation of lactic acid bacteria,as this pickle has more comprehensive nutrition and health function,and plays an positive role on human’s health.Through single factors and orthogonal experiments,the optimum technological conditions for lactic acid bacteria fermentation health pickle were determined as follows: sugar 3 %,salt 3 %,inoculation 8 %,red dates and medlar 12 %.In this condition,lactic acid bacteria fermentation health pickle was made,then lactic acid bacteria and natural fermentation pickle were contrasted in quality.The test result showed that lactic acid bacteria fermentation pickle could reduce the content of nitrite,shorten the fermentation time,improve pickle quality.The organoleptic quality of this product was evaluated as excellent,which contains 9.1 mg/kg nitrite,0.86 % total acid(the content of lactic acid),1.17 ×108 cfu/mL lactic acid bacteria,and any coliforms and pathogenic bacteria was not detected in this product.