直投式功能菌剂发酵四川泡菜在冷藏条件下各指标变化研究

摘要

Key technologies during the fermentation process of Sichuan pickles keeping in cold storage using direct vat set (DVS)are studied.The changes of pH,lactic acid,lactic acid bacteria and yeast are investigated.The results show that in cold storage condition,Sichuan pickles fermented by DVS function bacteria enters into the mature stage 3 days in advance compared to the noninoculated one. As the table type of Sichuan pickles,its best before is from 15th day to 35th day.Lactic acid bacteria maintaining more than 108 cfu/g is as long as 30 days,comparing to 15 days of the noninoculated control is double times and Sichuan pickles fermented by DVS function bacteria have more nutritional values.%对冷藏条件下(0~5℃)四川泡菜发酵过程中产品 pH、总酸、乳酸菌、酵母菌变化情况进行了研究，结果表明：冷藏条件下，采用直投式功能菌剂发酵四川泡菜较未接种乳酸菌发酵泡菜提前3天进入成熟期，作为佐餐类四川泡菜最佳食用期为第15~35天，乳酸菌含量维持108 cfu/g 以上时间长达30天，较未接种乳酸菌泡菜的15天延长1倍，更具有营养价值。