以牛蒡为原料，利用乳酸菌对其发酵制作泡菜，通过单因素和正交试验确定了最佳发酵工艺条件为：蔗糖添加量5%（g/mL），食盐添加量3%（g/mL），植物乳杆菌299：乳酸菌723比例为2∶1，接种量5%（ml/mL），氯化钙添加量0.4%（g/mL），在20℃~25℃发酵7 d。并对亚硝酸盐含量进行检测，亚硝酸盐含量为4.05 mg/kg，远低于国家标准，用此工艺发酵的牛蒡酸爽可口，香气纯正，为工业化应用奠定基础。%This experiment on the burdock as raw material, adding lactobacillus fermentation burdock kimchi. The best fermentation conditions were determined by single factor test and orthogonal experiment as follows:sucrose concentration 5%(g/mL), salt concentration 3%(g/mL), and the strains proportion of 299 to723 was 2∶1, inoculums 5%(ml/mL). Then the burdock kimchi was fermented 7 d at 20 ℃-25℃. According to the above method, the fermented burdock kimchi showed a good characteristic of texture and acidity. Furthermore , the concentration of nitrite was lower than national food safety standard. Thus , the fermented process of pepper pickle has prospect of industrialization.
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