植物乳杆菌发酵甘薯泡菜的研究

目的]探讨用植物乳杆菌发酵甘薯泡菜的最佳工艺。方法]以甘薯为原料,利用植物乳杆菌为发酵剂,采用单因素试验及正交试验设计对甘薯泡菜的发酵工艺进行了优化试验研究,测定甘薯泡菜的理化指标,并采用评分检验法对其进行感官分析。结果]单因素试验表明,低盐浓度（6%）比高盐浓度（8%）更有利于pH值的降低及乳酸含量的增加,因而更有利于甘薯泡菜发酵。3因素的正交试验表明,发酵温度对泡菜发酵产酸的影响最大,其次是盐浓度,接种量的影响最小;甘薯泡菜的最佳发酵工艺条件是：接种量3%,发酵温度30℃,盐浓度为6%,发酵时间6d。结论]以植物乳杆菌纯种发酵生产甘薯泡菜是可行的,产品色泽好、质地脆、口感佳,是营养丰富的泡菜新产品。

Study on Sweet Potato Pickle Fermented by Lactobacillus plantarum

Objective]The study aimed to discuss the optimum technology of fermenting sweet potato pickle by Lactobacillus plantarum. Meth-od]With sweet potato as the raw material and L. plantarum as the fermentation agent,the optimized tests were made on the fermentation process of sweet potato pickle by using the single factor test and the orthogonal experimental design. The physical and chemical indexes of sweet potato pickle Lactobacillus plantarum. were determined and its sensory analysis was made by scoring tes...