豇豆乳酸发酵工艺控制及酸豇豆炒肉末保质初探

豇豆乳酸发酵过程中,以0.5‰双乙酸钠作防腐剂,用米醋调节pH值至4.0～4.5,补充1%冰糖,食盐浓度控制5%对促进乳酸菌迅速形成优势菌群抑制杂菌有利,同时添加0.2%CaCl2可延缓组织软化;对酸豇豆炒肉末商品化生产,酸豇豆先干炒脱水、0.05%山梨酸钾与0.05%苯甲酸钠混合防腐、铝膜复合袋包装、85℃水浴30min间隔24h。两次杀菌可尽量延长产品货架期,确保产品脆度、色泽和风味。

Study on Cowpea Lactic Fermentation Process and Quality Preservation of Its Minced Meat Cooking Product

In the cowpea’s lactic fermentation, 0.5‰ sodium diacetate(SDA) was used as antiseptics. Regulating pH to 4.0～4.5, supplementing 1% crystal sugar and controlling 5% salt concentration were beneficial to the lactic acid bacteria(LAB)fromation in dominant microflora as to inhibitate the harmful microbe. Simultaneously adding 0.2% CaCl2 could postpone thesoftening of tissue. For the commercial production of the pickled cowpea cooked with minced meat, through purely cooking todehyclrate the pickled cowpea in advance. Preservatizing by mixing both 0.05% potassium sorbate and 0.05% benzoic acidnatrium, packed in the composite bag made with aluminium membrane and sterilized twice at intervals of 24 hours in the 85℃warer for 30 minutes could prolong the shelf-life to the greatest extent and completely guarantee the crisp, colorfulness andflavorousness of products.