直投式功能菌剂发酵佛手瓜腌菜工艺优化研究

摘要

The aim of this study was to optimize fermentation conditions for the production of pickled chayote with direct vat set （DVS） starter. Dynamic changes in total acidity were analyzed during the fermentation of pickled chayote under varying conditions of DVS dose, salt concentration, temperature and other fermentation parameters. Using an orthogonal array design, based on total acid content, the optimal fermentation conditions were determined as follows： sucrose addition 3%, DVS dose 0.1%, fermentation temperature 30 ℃, salt addition 7%, and fermentation time 4 d. Under these conditions, the acid production was 0.73 g/100 g. In conclusion, the application of DVS to produce pickled chayote requires a short fermentation period and nrovides desired results.%目的：对直投式功能菌剂发酵生产佛手瓜腌菜的工艺进行优化研究。方法：研究直投式佛手瓜腌制在不同直投式功能菌剂添加量、食盐添加量、发酵温度、发酵时间等条件下,佛手瓜发酵时腌菜液中总酸含量的动态变化。根据动态变化和正交试验法确定直投式功能菌剂发酵腌菜的最佳条件。结果：直投式功能菌剂发酵腌菜的最佳条件为：蔗糖添加量3%、直投式功能菌剂添加量0.1%、发酵温度30℃、食盐添加量7%、发酵时间4d,此时产酸量达0.73g/100g。结论：采用直投式功能菌剂生产发酵佛手瓜腌菜,发酵周期短,发酵效果好。