[1]张郁松.接种乳酸菌发酵泡辣椒工艺研究[J].中国调味品,2021,46(1):101-104.
Study on fermentation technology of pickled capsicum inoculated with lactic acid bacteria[J].CHINA CONDIMENT,2021,46(1):101-104.
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接种乳酸菌发酵泡辣椒工艺研究()
《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]
- 卷:
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46
- 期数:
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2021年1期
- 页码:
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101-104
- 栏目:
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- 出版日期:
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2021-01-15
文章信息/Info
- Title:
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Study on fermentation technology of pickled capsicum inoculated with lactic acid bacteria
- 作者:
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张郁松
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- 文献标志码:
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A
- 摘要:
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以鲜辣椒为原料，通过乳酸菌接种发酵制作泡菜，确定了最佳工艺条件：肠膜明串珠菌、植物乳杆菌和短乳杆菌=3:1:1组合菌种，接种量2%，食盐6%，白砂糖 5%，花椒0.5%、生姜10%、香料0.1%，20℃恒温发酵6天。所得泡辣椒清爽脆嫩、香气浓郁且外形保持良好。
- Abstract:
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Taking fresh pepper as raw material,pickle was produced by lactic bacteria inoculation and fermentation,and the optimum technological conditions were determined as follows:The combination of leuconostoc mesenteroides,lactobacillus plantarum and lactobacillus brevis 3:1:1,inoculation amount 2%,salt 6%,sugar 5%,zanthoxylum bungeanum maxim 0.5%,ginger 10%,spice 0.1%,20 constant temperature fermentation for 6 days. The pickled capsicum is crisp and tender,has a strong aroma and maintains a good shape
更新日期/Last Update:
2021-01-22