摘要
实验室自制泡菜,检测了不同温度、盐浓度、不同人工接种量等条件下,泡菜发酵过程中亚硝酸盐的产生规律,以及相应的产品品质。结果表明:37℃腌制的泡菜亚硝酸盐峰值最低且发酵最快;30℃腌制的泡菜亚硝酸盐峰值最高;28℃和33℃腌制的泡菜的亚硝酸盐峰值居于中间。37℃与33℃条件下腌制的泡菜香味较浓、脆度差、酸度高,28℃条件下腌制的泡菜香味较淡、脆度好、酸度适中。4%盐浓度腌制的泡菜亚硝酸盐峰值最高但发酵最快;6%盐浓度腌制的泡菜亚硝酸盐峰值最低,发酵发酵速度居中;8%盐浓度腌制的泡菜发酵速度最慢且口感不好。4%接种量腌制的泡菜亚硝酸盐峰值最低,乳酸发酵最快,发酵周期最短;自然接种腌制的泡菜亚硝酸盐峰值最高,乳酸发酵最慢,发酵周期最长;2%接种量腌制的泡菜介于两者之间。由此得到泡菜腌制的最佳条件分别为:温度28℃,盐浓度6%,人工接种量4%。
Orthogonal experiments were performed to study nitrite production and the quality of laboratory made pickles fermented under different temperatures,with different concentrations of pickled salt and inoculum amounts.Results showed that the maximum nitrite concentration was the lowest and the fermentation rate highest when pickled at 37 ℃;while the maximum nitrite concentration of pickles brined at 30 ℃ was the highest.For pickles made at 28 ℃ and 33 ℃,nitrite concentrations were in the middle.In terms of quality,the pickles soused at 33 ℃ and 37 ℃ were less crisp,more acidic and smelled heavier compared with the ones at 28 ℃,which were brittle,closer to neutral level（pH） and smelled better.Different concentrations of pickled salt were added to the materials in order to investigate the effect of salt percentage on pickle fermentation.With 4 % pickled salt,maximum nitrite concentration was the lowest and fermentation rate highest;the maximum nitrite concentration of pickles was the lowest and fermentation rate was in the middle with 6 % pickled salt;the ones with 8 % pickled salt fermented at the lowest speed and did not taste good.We also conducted experiments to determine the impact of inoculum amount.The maximum nitrite concentration of pickles with 4 % inocula was the lowest,fermentation speed the highest and fermentation period shortest;while the ones without adding Lactobacillus were the opposite and the ones with 2 % inocula in the middle,indicating that the inoculation of Lactobacillus can accelerate fermentation speed of pickles and help decrease nitrite concentration.According to the results above,the optimum condition for pickling in a lab-based environment was 28 ℃,with 6 % pickled salt and 4 % inocula.
出处
《食品研究与开发》
CAS
北大核心
2013年第14期50-53,共4页
Food Research and Development
关键词
泡菜
亚硝酸盐
乳酸菌
pickles
nitrite
Lactobacillus
