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題 名 | 苦瓜醃漬加工之研究=Studies on the Processing of Bitter Gourd Pickles |
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作 者 | 李穎宏; 龔賢鳳; | 書刊名 | 高雄區農業改良場研究彙報 |
卷 期 | 9:2 1998.06[民87.06] |
頁 次 | 頁14-26 |
分類號 | 463.76 |
關鍵詞 | 苦瓜; 純粹培養; 發酵; Bitter gourd; Pure culture; Fermentation; |
語 文 | 中文(Chinese) |
中文摘要 | 苦瓜次級品及格外品經剝半、去子整形及切片後,以蒸氣殺菁,再浸漬於不同濃度氯化鈣及食鹽之醃漬液中,待冷卻後添加純粹培養之乳酸菌元,於室溫下進行30天發酵,並分析色澤、組織、產酸及總菌數等,以探討最適發酵條件。結果顯示,發酵初期(3~4天),產酸量達最高,pH值下降至3.50,總菌數及乳酸菌數分別為3.8 ×108 cfu/ml、9.0 ×106 cfu/ml,而大腸菌及酵母菌數最低。發酵5天後,酵母菌及黴菌量逐漸上升,且色澤及組織亦逐漸劣變。發酵至30天後,其色澤、組織及黴菌數皆呈嚴重劣變。經產品品質及菌相評估,苦瓜發酵、殺菌及包裝條件,可定為苦瓜殺菁1分鐘後,浸漬於0.25% CaCl2及2% NaCl之浸漬液中,再以組合菌株發酵3~4天,經真空包裝,在100℃常壓殺菌20分鐘或90℃常壓殺菌30分鐘,該產品並可於室溫下儲存1個月。 |
英文摘要 | The deformed and defective bitter gourd were blanched with steam after conditioned and sliced, and then were inoculated with mixture culture after soaking in the solution contained NaCl and CaCl2. For searching the suitable procedure of fermentation, the quality and micro- flora in bitter gourd were analyzed for 30 days. The results showed that the amount of acidity come to maximum after 3~4 days fermented with pH decreased to 3.50, and the total count and Lactobacillus spp. increased to 3.8 ×108 CFU/ml and 9.0 ×106 CFU/ml, respectively. Besides the mixture culture grew well, lactic acid produced faster, outgrowth of Coliform and yeast was also inhibited in the peroid of initial fermentation. After 5 days of fermentation, the yeast and mold outgrowth become active gradually, and the color and texture of bitter gourd decayed seriously, too. The data obtained from different states of fermentation have been evaluated, and the procedure for fermented bitter gourd was built. It included that bitter gourd blanched for 1 minute with steam were soaked in the solution dissolved 2 % NaCl and 0.25 % CaCl2 followed by inoculated 2.5 % mixture culture of Lactobacillus spp., and then fermented for 3~4 day at room temperature. In order to maintain the quality of fermented bitter gourd, they were vacuum packed and sterilized in water bath at 90℃ for 30 minute or at 100℃ for 20 minute, and the micro-flora was not found even after one month of storage under room temperature. |
本系統中英文摘要資訊取自各篇刊載內容。