乳酸菌发酵地参工艺研究

打开文本图片集

摘要 以地参为原料研究乳酸菌发酵制作泡菜工艺，以感官评分为评价指标，分析影响乳酸菌发酵地参的主要因素。通过试验得出乳酸菌发酵泡菜的最佳工艺条件：食盐添加量2%、乳酸菌添加量0.16%、白砂糖添加量2%、发酵温度30 ℃。

关键词 地参；乳酸菌；发酵；工艺优化

中图分类号 TS275.4   文献标识码 A

文章编号 1007-7731（2023）04-0118-05

Study on Lactic Acid Bacteria Fermentation Technology of Lycopus lucidus Turcz.

CHEN Yulan   WANG Nian   ZHU Miao*

（College of Material and Chemical Engineering， Tongren University， Tongren Guizhou 554300）

Abstract In this study， lactobacillus fermentation was used as raw material to make pickled vegetables.The main factors affecting lactobacillus fermentation were designed by using sensory score as evaluation index.The optimum technological conditions for lactic acid bacteria fermentation of kimchi were obtained through the experiment： salt content of 2%， lactic acid bacteria dosage of 0.16%， sugar dosage of 2%， fermentation temperature of 30 ℃. The sauerkraut made by this process has a crisp taste and pure flavor.

Keywords Lycopus lucidus Turcz.; lactic acid bacteria; fermentation; separation and purification

近年来人们对药食两用关注度不断提高，地参作为其中之一，对其进行开发利用具有重要意义。（剩余4635字）