Optimization of Fermentation Technology and Detection of Physicochemical Indicators in the Fermentation Process of Yellow Sour Soup
Yellow sour soup is delicious and has a bright orange color,which is very popular among consumers.Pumpkin and yellow pepper were used as fermentation materials,Lactobacillus plantarum as fermentation strain,which were optimized by single factor experiment and orthogonal experiment method.The process optimization of yellow sour soup and the change of physicochemical index during fermentation were analyzed.The results showed that the optimum fermentation parameters were as follows:the quality ratio of yellow pepper to pumpkin3∶1,the inoculation amount of starter 3％,the fermentation temperature 36 ℃,and the fermentation time 9 d.The fermented soup with these conditions had orange color,good luster,uniform texture,moderate spicy and refreshing acidity.The changes of physicochemical indexes in the fermentation process were studied.It was found that pH,total sugar,reducing sugar,protein and vitamin C all showed a decreasing trend in the fermentation process.Total acid and crude fat were on the rise.Nitrite showed a rapid rise and then a steady decline.The research provides theoretical basis and practical reference for the standardized production of sour soup in the future.
yellow sour soupLactobacillus plantarumprocess optimizationphysical and chemical analysis
万方数据
维普
