Position: Home > Articles > Inoculated Fermentation Conditions of Pickled Potherb Mustard-DaoDu
Journal of Nuclear Agricultural Sciences
2016,30
(1)
86-95
人工接种发酵倒笃菜工艺优化
作 者：
陶菲;江学平;郜海燕
单 位：
浙江省农业科学院食品科学研究所/浙江省果蔬保鲜与加工技术研究重点试验室
关键词：
倒笃菜;人工接种发酵;加工工艺;优化
摘 要：
为提高倒笃菜的品质,缩短其生产周期,本试验将传统方法制得的倒笃菜中分离出的优势菌植物乳杆菌d-1作为发酵菌种,采用三因素三水平试验,建立各因素和响应值之间的数学回归模型。结果表明,倒笃菜的最优发酵条件为:加盐量5.20%,p H值4.60,接种量5.00%。此条件下制得的倒笃菜亚硝酸盐含量低,品质优良。本研究可为人工接种发酵倒笃菜的工业化生产提供技术支持。
译 名：
Inoculated Fermentation Conditions of Pickled Potherb Mustard-DaoDu
作 者：
TAO Fei;JIANG Xueping;GAO Haiyan;Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province ,Food Science Institute,Zhejiang Academy of Agricultural Science;
关键词：
DaoDu;;inoculated fermentation;;process technology;;optimization
摘 要：
To improve the quality and reduce the fermentation time,we used three factors and three levels Box-Behnken tests to optimize conditions for fermented pickled potherb mustard-Dao Du. Lactobacillus d-1was used as fermentation which obtained from pickled potherb mustard-Dao Du made by conventional methods. The corresponding regression models were established with the sensory evaluation values and the viable count of Lactobacillus. The results showed that the optimal fermentation conditions were salt 5. 20%,p H4. 60,inoculation amount 5. 00%. The quality of pickled potherb mustard- Dao Du is good. This study provides technical support to industrial production of pickled potherb mustard- Dao Du.
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