乳酸菌發(fā)酵地參工藝研究

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摘要 以地參為原料研究乳酸菌發(fā)酵制作泡菜工藝，以感官評分為評價指標，分析影響乳酸菌發(fā)酵地參的主要因素。通過試驗得出乳酸菌發(fā)酵泡菜的最佳工藝條件：食鹽添加量2%、乳酸菌添加量0.16%、白砂糖添加量2%、發(fā)酵溫度30 ℃。

關鍵詞 地參；乳酸菌；發(fā)酵；工藝優(yōu)化

中圖分類號 TS275.4   文獻標識碼 A

文章編號 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

近年來人們對藥食兩用關注度不斷提高，地參作為其中之一，對其進行開發(fā)利用具有重要意義。（剩余4635字）