食品科学2012，Vol.33Issue(3)：136-139,4.
直投式功能菌剂发酵佛手瓜腌菜工艺优化研究
Optimization of Fermentation Conditions for Pickling Chayote with Direct Vat Set Starter
摘要
Abstract
The aim of this study was to optimize fermentation conditions for the production of pickled chayote with direct vat set （DVS） starter. Dynamic changes in total acidity were analyzed during the fermentation of pickled chayote under varying conditions of DVS dose, salt concentration, temperature and other fermentation parameters. Using an orthogonal array design, based on total acid content, the optimal fermentation conditions were determined as follows： sucrose addition 3%, DVS dose 0.1%, fermentation temperature 30 ℃, salt addition 7%, and fermentation time 4 d. Under these conditions, the acid production was 0.73 g/100 g. In conclusion, the application of DVS to produce pickled chayote requires a short fermentation period and nrovides desired results.关键词
直投式功能菌剂/发酵/佛手瓜/酱腌菜Key words
direct vat set/fermentation/chayote fruits/pickled vegetables分类
轻工纺织引用本文复制引用
武杰,张引成,葛浩..直投式功能菌剂发酵佛手瓜腌菜工艺优化研究[J].食品科学,2012,33(3):136-139,4.基金项目
安徽省省级质量工程项目 （）
