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作 者 ：陶菲， 江学平， 郜海燕

期 刊 ：核农学报 2016年 30卷 1期 页码：86-95

关键词：倒笃菜；人工接种发酵；加工工艺；优化；

Keywords:DaoDu, inoculated fermentation, process technology, optimization,

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%,pH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。

Abstract: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-DaoDu. Lactobacillus d-1was used as fermentation which obtained from pickled potherb mustard-DaoDu 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%, pH4.60, inoculation amount 5.00%. The quality of pickled potherb mustard-DaoDu is good. This study provides technical support to industrial production of pickled potherb mustard-DaoDu.

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