一种发酵萝卜条酱菜生产工艺研究

目的]优化发酵萝卜条酱菜的生产工艺。方法]试验从风干脱水后萝卜条的发酵工艺、油炸工艺、调味、水浴灭菌各个环节对发酵萝卜条酱菜的生产工艺进行优化。结果]研究表明,萝卜条纯种发酵时最佳食盐添加量均为4%,最佳发酵温度为25℃,乳酸菌最佳接种量为4%,萝卜条含水量为50%;萝卜条油炸最佳温度与时间为150℃和30 s;萝卜条调味料最佳添加比例:黄豆酱1%、酱油1%、糖3%、大蒜和辣椒均为3%;最佳水浴灭菌温度与时间为80℃和15 min。结论]在该研究优化的工艺条件下生产的萝卜条酱菜亚硝酸盐含量低、酸甜可口、脆度适中、营养丰富且味道鲜美。

Production Technology of Felanented Radish Pickles

Objective ] To optimize production technique of fermented radish pickles. Method] The production process of fermented radish pickles was optimized from links of fermentation technique, deep frying process, seasoning, water sterilization. Result ] The optimal fermentation parameters for radish strips were found to be： fermentation temperature 25 ℃, inoculum of Lac-tobacillus 4%, salt dosage 4% and radish strips moisture content 50%. The best process for frying was 150℃ for 30 seconds. The proper a- mount of seasoners added in fermented radish strips were ： soybean paste 1%, soy sauce 1%, sugar 3%, garlic 3% and pepper 3%. The optimi- zing sterilization manage was 80 ℃ water bath for 15 minutes. Conclusion] Through all the processes described above, the radish pickles have low content of nitrite, tasted sweet, sour and moderately crispy.