乳酸菌对低盐腌制榨菜理化性质及风味成分的影响  

Physicochemical Properties and Flavor components of Low-Salt Pickle Inoculated with Lactic Acid Bacteria

作　　者：高世阳[1] 孙志栋 杜新勇[1] 何国庆[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江省微生物重点实验室,浙江杭州310058 [2]宁波市农业科学研究院,浙江宁波315040

出　　处：《现代食品科技》2013年第11期2663-2668,共6页Modern Food Science and Technology

基　　金：农业科技成果转化资金项目(2011GB2C220002);国家自然科学基金(31130042)

摘　　要：为了获得一种更为安全健康的榨菜腌制方法，以乳酸菌（植物乳杆菌）为发酵剂在低盐条件下接种腌制榨菜。对一次接种、分次接种低盐腌制榨菜以及传统高盐腌制榨菜腌制过程中的pH值、乳酸菌数、亚硝酸盐含量，以及最终榨菜产品的氨基态氮含量以及风味物质成分进行了测定。分次接种和一次接种相对于对照组，在初腌阶段，可以迅速降低pH到4以下，增加乳酸菌数达到108 cfu/mL，促使亚硝酸盐峰值提前4~6 d出现，亚硝酸盐峰值仅为1 μg/mL；而复腌时分次接种可以维持腌制后期卤水pH为3.6~3.8，,乳酸菌数保持稳定，并能再次降低亚硝酸盐峰值低于0.3 μg/mL。氨基态氮含量的测定结果也表明接种乳酸菌腌制榨菜多于对照组；GC-MS测定风味物质，接种榨菜风味成分优于对照组，而分次接种腌制榨菜更优于一次接种腌制榨菜。In order to get a more healthy and safe pickle, lactic acid bacteria （LAB） was inoculated in the pickle-preparation process under low salt condition. The pH, the number of LAB, and the nitrite content in the pickle progress, as well as the amino nitrogen content and the flavor components of the final products were determined when adopting different processing methods including one inoculation, multiple inoculation and the traditional high salt pickling process. The results showed that, at primary pickle stage, pH values of the pickle inoculated only once and inoculated by several times quickly reduced to 4 or less than 4, and the number of lactic acid bacteria reached to 108 cfu/mL. The nitrite peak value （1 μg/mL） appeared 4~6 days earlier than that of the control. During the repeat pickle process, the pickle inoculated by several times showed a contant pH range of 3.6~3.8, stable number of LAB and the lower nitrite peak value below 0.3 μg/mL at the post period. The pickle inoculated with LAB had more amino nitrogen content and flavor components than the control group, and multiple inoculation process was better than one inoculation for achieving better quality of the product.

关 键 词：乳酸菌 榨菜 酸度 亚硝酸盐 风味 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]