直投式白菜泡菜发酵及杀菌工艺研究

[目的]优化直投式白菜泡菜发酵工艺及杀菌工艺。[方法]比较接种发酵和自然发酵过程中总酸度、pH值和活菌总数的变化,并对泡菜进行感官评定;比较了微波杀菌和超高压杀菌的效果;最后考察了白菜泡菜发酵液的抑菌活性。[结果]接种发酵缩短了发酵时间,其最佳工艺参数为：接种量0.4%,盐浓度4.0%;以微波杀菌和超高压杀菌为代表的杀菌方式都具有良好的杀菌效果,有望取代现有的热杀菌方式;泡菜发酵液具有抑菌活性,对延长泡菜货架期可产生积极作用。[结论]该研究可为直投式白菜泡菜的工业化生产提供科学依据。

Study on the Technique of Pickled Cabbage by Directed Vat Set and Sterilization Process

[Objective]The research aimed to optimize the technique of pickled cabbage by directed vat set and sterilization process. [Method]The changes of total acids,pH value,total bacteria and sensory evaluation were made in inoculated fermentation compared to natural fermentation. The effects of microwave heating process and ultra-high pressure process were compared. The bacteria-inhibitory activity of fermented cabbage liquor were observed. [Result]The results indicated that inoculated fermentation cut the fermentation time and its optimum processing parameter was as following:incubate volume 0.4%,and salt concentration 4.0%. Microwave heating process and ultra-high pressure process showed favorable sterilization effect,and were expected to replace present thermal sterilization process. Fermented cabbage liquor had shown bacteria-inhibitory effectiveness,could extend shelf life of pickled cabbage. [Conclusion]The study can provide scientific basis for industrial product of pickled cabbage by directed vat set.