摘要
食盐是盐渍菜加工的主要辅料之一,其直接影响渍菜的盐渍过程和渍菜的品质。本文以雪里蕻为原料,对不同盐量下(7%、10%和13%)盐渍发酵过程中菌落总数、大肠杆菌、乳酸菌、霉菌和酵母菌的生长变化和总酸、游离氨基酸等成分的变化,以及不同盐度量下生成的亚硝酸盐、卤水和对渍菜产品的感官品质影响进行了研究。结果表明,低盐度(7%)盐渍发酵早期促进乳酸菌的生长,盐渍后期利于酵母菌和霉菌的生长;盐量低总酸值大,盐量高总酸值低;亚硝酸盐的高峰出现在盐渍后的第二个月,渍菜发酵成熟后亚硝酸盐的含量稳定在2 mg/kg以下;高盐(13%)有利于渍菜的保存,能维持渍菜的硬度值和菜体的色泽;但高盐渍菜(13%)经脱盐、脱水工艺后,游离氨基酸、钙、磷和镁流失严重,游离氨基酸流失达92%,钙、磷和镁流失量分别为48%、40%和55%,其所形成的卤水比低盐量(7%)所形成的卤水高10%。
Salt is one of the main auxiliary materials in the processing of salted vegetables that directly affects their processing and quality. Using Brassica juncea var. multiceps as the raw material, the effects of different salinity levels（7%, 10%, and 13%） on the growth of total bacterial colonies, Escherichia coli, lactic acid bacteria, mold, and yeast, and on the content of total acid and free amino acid nitrogen were studied. The effects of salinity on the nitrite content, brine, and quality of salted vegetables were also studied. The results indicated that low-salt（7%） promoted the growth of lactic acid bacteria at the early stage, and was conducive to the growth of yeast and mold at the later stage. The amount of total acid was high in low-salt and low in high-salt conditions. The nitrite peak appeared in the second month and the content remained below 2 mg/kg after maturation. High-salt（13%） was beneficial to the preservation of salted vegetables, and could maintain their hardness value and color. However, after desalting and dehydration, high-salted vegetables（13%） showed severe loss of free amino acids, calcium, phosphorus, and magnesium. Loss of free amino acid amounted to 92%, while those of calcium, phosphorus, and magnesium were 48%, 40%, and 55%, respectively, and the brine yield was 10% higher than that of low-salt（7%）.
出处
《现代食品科技》
EI
CAS
北大核心
2016年第12期266-271,共6页
Modern Food Science and Technology
基金
浙江省公益技术研究农业项目(2015C32053)
关键词
盐渍菜
亚硝酸盐
微生物
品质
salted vegetables
nitrites
microflora
quality
