期刊论文

中文

中国酿造

0254-5071

2007

3

53-55

10.3969/j.issn.0254-5071.2007.03.014

本校为第一机构

探讨了接种乳酸菌对甜酸蕌头腌制工艺和品质的影响.结果表明,制备含乳酸菌活菌和乳酸的培养液腌制蕌头仅需5d就可达到较高的产酸水平(0.92%),而利用天然菌发酵的传统干腌和湿腌工艺分别需要30 d和15 d才能达到相近的产酸水平(0.94%和0.95%),改进的工艺(15 d发酵成熟)比传统干腌和湿腌工艺(20 d和60 d的发酵周期)缩短了腌制发酵周期,并明显提高了成品品质.

The effects of inoculated lactic acid bacteria on pickling process and quality of sweet and sour Allium chinense was discussed. The results showed that the comparatively high concentration of acid （0.92%） was achieved at the 5th day when Allium chinense was pickled in the medium containing lactic acid bacteria and lactic acid. However, in conventional dry-pickling or wet-pickling process in which natural bacteria were used for fermentation, 30 or 15 d were needed to produce similar amount of acid （0.94% or 95%）, respectively. The fermentati...