摘要
以盐渍芥菜的卤水为研究对象,对不同深度盐渍池发酵过程中的氯化钠浓度、pH值、总酸、氨基酸态氮、还原糖、有机酸含量和乳酸菌数量的变化进行了研究。盐渍9个月时,上层盐渍水的总酸、氨基酸态氮、乳酸含量均为最高,依次减小为中层和下层;而上层盐渍水的氯化钠和还原糖含量最低,依次增大为中层和下层;整个盐渍过程中,上层盐渍水乳酸菌总数达到的最大值高于中下层;结果表明,上层盐渍菜的发酵程度高于中下层,而发酵池中盐浓度差异可能是引起发酵池不同深度芥菜发酵程度差异的主要原因。
With the brine of salted vegetables as the research object,the changes of sodium chloride concentration,pH value,total acid,amino acid nitrogen,reducing sugar,organic acid content and the number of lactic acid bacteria during the fermentation process of salted vegetables in salting pools with different depths are studied.The content of total acid,amino acid nitrogen and lactic acid in the upper salted water is the highest after 9 months of salting,and that in the middle and lower salinized water decreases in order;the content of sodium chloride and reducing sugar in the upper salted water is the lowest,and that in the middle and lower salted water increases in order.During the whole salting process,the maximum number of lactic acid bacteria in the upper salted water is higher than that in the middle and lower salted water.The results show that the fermentation degree of the upper salted vegetables is higher than that of the middle and lower salted vegetables,and the difference of salt concentration in the fermentation pool may be the main reason for the difference of the fermentation degree of mustard in fermentation pools with different depths.
作者
谢思
郭川川
蒋艾廷
钟小廷
赵楠
刘荣霞
李般程
马钤
XIE Si;GUO Chuan-chuan;JIANG Ai-ting;ZHONG Xiao-ting;ZHAO Nan;LIU Rong-xia;LI Ban-cheng;MA Qian(Sichuan Teway Food Group Co.,Ltd.,Chengdu 610200,China;Institute of Agricultural Products Processing,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China)
出处
《中国调味品》
CAS
北大核心
2022年第8期134-137,149,共5页
China Condiment
关键词
盐渍池深度
盐渍菜卤水
理化特性
乳酸菌
salting pool depth
salted vegetable brine
physicochemical properties
lactic acid bacteria
