低盐榨菜混菌强化发酵工艺研究-《中国调味品》

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摘要:: 将从川西彝族酸菜中筛选的植物乳杆菌B1和汉逊酵母Y2作为强化发酵菌株应用于低盐榨菜发酵工艺中，比较了传统自然发酵、乳酸菌低盐榨菜强化发酵和混菌低盐榨菜强化发酵工艺，并通过单因素试验和正交优化试验，确定了混菌低盐榨菜发酵的最优发酵条件为：添加2%白酒、混菌比例为1:1、6‰接种量、发酵28d，所得成品亚硝酸盐含量低至1.05 mg/kg，发酵时间缩短至25天，脆度提高17%，感官评分及相关理化指标均优于传统自然发酵制品。

Abstract:: Lactobacillus plantarum B1 and Hansenula polymorpha Y2 selected from Yi sauerkraut of western Sichuan were used in the fermentation process of low-salt pickles.The quality of pickles was analyzed by natural fermentation, intensive fermentation by Lactobacillus plantarum B1and intensive fermentation by Lactobacillus plantarum B1 and Hansenula polymorpha Y2.The optimum mixed-strain intensive fermentation conditions were obtained through single factor test and orthogonal test.The results showed that the optimization of the best fermentation condition were 2% Baijiu additive amount, the ratio of mixed bacteria was 1:1 , 6 ‰ bacteria inoculation amount, fermentation for 28 days, the nitrite content of the finished product could be as low as 1.05 mg/kg, the fermentation time was shortened to 25 days and the brittleness was improved by 17% than that in natural fermented pickles. Sensory evaluation and physical and chemical indicators were superior to traditional natural fermentation products