发酵萝卜中亚硝酸盐含量影响因素分析-《中国调味品》

文章信息/Info

摘要:: 为了加速亚硝酸盐的降解，控制其在发酵萝卜中的含量，对发酵萝卜发酵工艺进行了研究。首先将乳酸菌菌株进行单菌株和复合菌株发酵，筛选出复合菌剂配比为乳杆菌属（LP）:肠膜明串珠菌属（LM）＝1:2这一菌株组合作为复合发酵菌剂，在此基础上，通过对蔗糖添加量、食盐添加量、复合菌株接种量、发酵时间和发酵温度进行单因素和正交试验，得出亚硝酸盐降解的最优发酵工艺为：蔗糖添加量为0.5%、食盐添加量为4%、接种量为4%、发酵时间为72h、发酵温度为28℃。在此亚硝酸盐降解工艺条件下，发酵萝卜中亚硝酸盐含量为0.255mg/kg，不仅缩短了发酵周期，而且加速了亚硝酸盐的降解，降低了其在发酵萝卜中的含量。

Abstract:: In order to accelerate the degradation of nitrite and control its content in fermented vegetables, the fermentation process of fermented radish was studied. Firstly,carrying out the single strain and mixed strains fermentation of lactic acid bacteria (Lab). In the end, selected the ratio of composite agent of Lactobacillus (LP): Leuconostoc (LM)=1:2 as compound fermentation bacterium agent, on this basis ,by means of single factor and orthogonal experiment on the amount of sucrose added, the amount of salt added, the inoculation amount, fermentation time and fermentation temperature, obtained the optimal fermentation process of nitrite degradation: The amount of sucrose was 0.5%, the amount of salt was 4%, the inoculation amount was 4%, the fermentation time was 72h, the fermentation temperature was 28℃. Under the condition of nitrite degradation process, the content of the nitrite content was 0.255mg/kg, not only shortens the fermentation cycle, but also accelerates the degradation of nitrite and reduces its content in fermented radish