白萝卜泡菜加工工艺的研究

为新型泡菜制备提供专用的具有传统风味的渗透发酵液，本文主要选用食盐添加量、菌剂接种量、蔗糖添加量、发酵温度、蔬菜汁、发酵时间六个因素进行了单因素实验，并采用Plackett-Burman试验及响应面试验优化发酵液制备工艺与配方。结果表明，发酵液配方如下（以1 L水计）：嫩姜、老姜、大蒜、洋葱各10 g，香叶两片、八角一块、四川花椒2 g、食盐40 g、冰糖40 g、小米椒40 g、植物乳杆菌菌粉0.54 g，蔬菜混合汁（萝卜:西红柿:芹菜:包菜:菜椒=4:1.5:1.5:1.5:1.5）40 g，30.5 ℃条件下厌氧发酵51.4 h；该条件下所得发酵液感官得分最高，为92.47分，pH为3.11比较适中。对其进行电子鼻分析，得出结论，风味的主要组成物质在60 h达到顶峰。本研究将为新型泡菜工业化绿色生产提供专用发酵液配方与相应的技术参考。

Study on the processing technology of white radish pickle

In order to provide the special fermentation broth with traditional flavor for new-paocai permeation, in the investigation, six factors were selected including salt addition, bacterial inoculum, sucrose addition, fermentation temperature, mixed vegetable juice, and fermentation time for single-factor experiments. Furthermore, the Plackett-Burman and response surface experiments were used to optimized the prepared process and formulation of the fermentation broth. Results showed that, the following formula was included as follow (calculated by 1 L water): Tender ginger 10 g, ginger 10 g, garlic 10 g, onion 10 g, two fragrant leaves, one star anise, Sichuan pepper 2 g, table salt 40 g , rock sugar 40 g, millet pepper 40 g , Lactobacillus plantarum powder 0.54 g, mixed juice of vegetables (radish:tomato:celery:cabbage:cabbage:pepper=4:1.5:1.5:1.5) 40 g, respectively. Fermentation fluid could be obtained at anaerobic fermentation conditions at 30.5 ℃ for 51.4 h. The sensory score for this fermentation fluid was the highest, which was 92.47 percentage points. The pH of the fermentation broth produced under this formulation was relatively moderate at 3.11. Electronic nose analysis concluded that the main component of flavor peaked at 60 h. This study will provide a special fermentation solution formulation and corresponding technical reference for the industrialized green production of new-paocai.