乳酸菌发酵法制备软壳脊尾白虾技术

利用乳酸菌发酵作用制备软壳脊尾白虾，研究了温度、时间、接种量等影响发酵的因素并采用响应面法优化了发酵技术参数。结果表明：乳酸菌发酵制备软壳脊尾白虾最佳条件为：时间24 h，接种量为108 cfu/mL，糖添加质量分数20%，温度25 ℃，此时的脊尾白虾虾壳穿刺峰值为 169.4 g，虾肉pH为6.5，虾风味保存良好。
By using the lactic acid fermentation technology to prepare the soft-shell Palaemon carincauda Holthuis，the factors including temperature，time，inoculum and other factors were studied. The fermentation parameters were optimized by using response surface method. The best conditions of preparation soft-shell Palaemon carincauda Holthuis for lactic acid bacteria fermentation were obtained as follows：fermentation time 24 h，inoculum 108 cfu/mL，the amount of sugar added 20%，and temperature 25 ℃，under which the puncture peak of soft-shell Palaemon carincauda Holthuis reached to 169.4 g，and the pH of shrimp closed to 6.5 with well-preserved flavor