【摘要】 为开发长白山特色山野菜加工新产品,以老山芹为原料,通过单因素试验和正交试验研究盐浓度、接种量及发酵时间对老山芹泡菜品质的影响,并对发酵工艺进行优化.结果表明:影响老山芹泡菜品质主要因素的主次顺序为接种量、发酵时间和盐浓度,老山芹泡菜发酵工艺最优组合为接种量0.4%、盐浓度6%、发酵时间21 d,此工艺条件下发酵所得老山芹泡菜适合大众口味.更多还原

【Abstract】 In order to develop a new product for Heracleum Moellendorffii,a new wild vegetable resource of the Changbai Mountain,with Heracleum Moellendorffii as raw material,the effects of salt concentration,inoculation amount,and fermentation time on the sensory quality of Heracleum Moellendorffii pickle were studied by single factor and orthogonal experiments,and the processing technology was optimized. The results showed that the primary factors influencing the process were as follows:additive amount of lactic acid bacteria,fermentation time and salinity. The process exerts the best effect when 0.4% of lactic acid bacteria and 6% of salinity and fermentation for 21 d are adopted. The pickled vegetable using this process is sour and delicious.更多还原