直投式复合菌剂泡菜循环发酵中辅料配方的优化及品质分析  

Optimization of auxiliary recipe and quality analysis of pickles cycle fermentation by direct vat set compound starters

作　　者：黄道梅 孙娟[1] 刘书亮[1,2] 胡欣洁[1,2] 韩新锋[1,2] 何利[1,2] 周康[1,2] 颜正财 

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]四川省农产品加工及贮藏工程重点实验室,四川雅安625014 [3]四川吉香居食品有限公司,四川眉山620039

出　　处：《食品工业科技》2015年第8期191-195,共5页Science and Technology of Food Industry

基　　金：四川省科技厅科技支撑计划(2013NZ0055)

摘　　要：以戊糖片球菌、植物乳杆菌为直投式复合菌剂,以萝卜、莴笋等为原料。研究复合菌剂发酵泡菜、老盐水发酵泡菜和自然发酵泡菜三种不同工艺发酵过程中感官、理化及微生物指标的变化规律,并对泡菜成熟时达到的平衡体系进行研究,通过取出成熟泡菜、再添加原、辅料来实现泡菜循环发酵。结果表明,复合菌剂发酵泡菜与其他两种发酵方式泡菜相比,感官品质较优、亚硝酸盐含量更低(最高仅为1.51mg/kg)、乳酸菌数更高(约108CFU/g)。通过控制菜水比为1∶1,以及发酵过程中辅料(食盐、冰糖、香料汁)的补加量实现泡菜的循环发酵,单因素和正交实验确定了泡菜循环发酵过程中食盐、冰糖、香料汁的补加量分别为3.50%、3.75%和3.75%,且每批次泡菜品质均无显著差异。Pediococcus pentosaceus and Lactobacillus plantarum were direct vat set（DVS） compound starters and the materials were radish,lettuce and so on. Studying dynamic changes fermenting process of 3 kinds pickles by DVS compound starters,bisk fermentation and natural fermentation in sensory indexes,physical and chemical indexes, microbiology indicators. And studying balance system with matured pickles, taking out matured pickles and adding material to realize the cycle of pickle fermentation. Results showed that pickles with compound starters had better sensory evaluation,lower concentration nitrite（the highest was 1.51mg/kg）,more lactic acid bacteria（about 108CFU/g） than other two fermentation manners. Control vegetable and water was 1 ∶ 1 and the adding quantity of sugar, salt and the juice of spices in the fermentation process could realized the cycle of pickles fermentation,single factor experiment and orthogonal experiment determined the adding quantity of salt,sugar and juice of spices were 3.50%,3.75% and 3.75%,respectively,and quality of each batch pickles was no obvious difference.

关 键 词：直投式复合菌剂 循环发酵 泡菜 辅料配方 品质 

分 类 号：TS262.5[轻工技术与工程—发酵工程]