摘要
采用四因素三水平实验,确定了多菌种泡辣椒的适宜工艺条件为发酵温度25～30℃、接种量5%、肠膜明串珠菌:嗜酸乳杆菌:植物乳杆菌为1:2:1、发酵时间2～3d。选用CaCl2和CaCO3进行保脆工艺研究,得出按泡菜液重量计0.3%的CaCl2就可达到较好的保脆效果。进行了调味实验,确定白糖浓度及食盐补加浓度分别为2%、6%。
The optimum conditions for pickling pepper were investigated by using the orthogonal design.The results showed fermentation temperature 25～ 30℃ 、 inoculum dose 5% 、 the ratio of Lm:La:Lp = 1:2:1、 pickling time for 2～ 3days were suitable for the pepper's pickling. Research on protecting pepper's crisp by using CaCl2 and CaCO3 indicated 0.3% CaCl2 could be better.Besides, 2% sugar and 6% salt would be added for the pepper’ s good seasoning.
出处
《辣椒杂志》
2004年第4期44-46,共3页
Journal of China Capsicum
