黄浆水对酸菜腌制过程中品质变化的研究  

Study on the Influence of Yellow Slurry on the Change of Quality in The Process of Pickling Sauerkraut

作　　者：钱丽丽[1] 左锋[1] 姚迪[1] 王颖[1] 孙丽建[2] 

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]黑龙江大学化学化工与材料学院

出　　处：《黑龙江八一农垦大学学报》2011年第6期49-52,共4页journal of heilongjiang bayi agricultural university

基　　金：黑龙江八一农垦大学学成;引进人才科研启动基金项目(校启S2005-16)

摘　　要：为了探讨添加黄浆水对酸菜腌制过程中酸菜品质的影响,以经过培养基活化的乳酸菌粉为发酵剂,分别加入10%、20%、30%灭菌冷却后的黄浆水作为发酵辅料,进行酸菜发酵,同时做对照试验。实验结果表明:添加30%黄浆水发酵,酸菜18 d成熟,比对照组提前6 d达到可食用酸度,其pH为3.5,可滴定酸度为1.7%,亚硝酸盐含量18.4μg.g-1,感官评分为9分。添加黄浆水可以提高发酵速度,缩短发酵周期,酸菜酸度适中,脆性有所增加。In other to discuss the influence of Yellow slurry on the change of quality in the process of pickling sauerkaut,taking powder activated lactic acid bacteria as fermentation,yellow slurry added 10%,20%,30% sterilized and cooled water respectively as auxiliary fermentation materials to sour pickled cabbage fermentation and control test was made at the same time.The results showed that sauerkraut added 30% yellow slurry,ripe time was 18 days,6 d earlier than the control group.pH was 3.5,total acid was 1.7%,the contents of nitrite was 18.4 μg·g-1 and sense scores was 9.Sauerkraut added 30% yellow slurry could improve the fermentation speed,shorten the fermentation period,the acidity Sauerkraut was moderate and the brittleness was increased.

关 键 词：黄浆水 发酵 酸菜 乳酸菌 

分 类 号：S482[农业科学—农药学]