【摘要】 [目的]为明确榨菜后熟机制、质量控制和工艺改进提供理论依据。[方法]通过人工接种发酵菌株试验,采用感官评定和理化指标比较方法确定榨菜腌制过程中较为理想的发酵剂组合。[结果]不同因素对榨菜产品品质影响顺序为:菌种比例>含盐量>接种量。榨菜腌制过程中较为理想的发酵剂组合:接种量4%,菌种比例为肠膜明串珠菌∶植物乳杆菌∶乳酸乳杆菌3∶1∶1,含盐量6%。该发酵条件在保证榨菜产品品质的同时,有效降低了榨菜生产过程中亚硝酸盐的含量,并使榨菜发酵周期大大缩短。[结论]该研究为榨菜微生物发酵剂的研制提供了重要的参考。更多还原

【Abstract】 By the experiment of artificial vaccinated strains,a proper combination of starter culture is established during the produce of Brassica juncea.In this starter culture,the innoculation is 4%,the proportion of Leuconostoc∶Lactobacillus plantarum∶Lactobacillus lactis is 3∶1∶1 and the salinity is 6%.While this protocol guaranted the product quality of Brassica juncea,it also decreased the content of nitrite during the produce of production,and shorten the ferment cycle of Brassica juncea considerably.This results provided an important reference for the development of direct starter culture.更多还原