腌渍芥菜二次发酵工艺优化及其挥发性成分分析  

Optimization of second fermentation condition for pickled mustard and analysis of volatile compounds

作　　者：巢雨舟 邓放明[1,2] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]食品科学与生物技术湖南省重点实验室,湖南长沙410128

出　　处：《中国酿造》2015年第4期35-41,共7页China Brewing

基　　金：公益性行业(农业)科研专项(201403079);湖南省现代农业蔬菜产业技术体系专项(2012278)

摘　　要：为了改善腌渍芥菜的风味,采用单因素和正交试验优化了腌渍芥菜人工接种二次发酵工艺。结果表明,腌渍芥菜多菌种人工接种二次发酵的优化工艺是:在室温条件下,分别接种植物乳杆菌(Lactobacillus plantarum)和短乳杆菌(Lactobacillus brevis)各4%,发酵时间6 d,产品的综合感官品质最好,为32.5分。利用气质联用(GC-MS)对腌渍芥菜、自然二次发酵和人工接种二次发酵芥菜的挥发性成分进行了分析,腌渍芥菜共检测出89种物质,总含量71.81%,自然二次发酵芥菜共检测出95种物质,总含量69.26%,优化工艺人工接种二次发酵芥菜共检测出93种物质,总含量79.45%,挥发性物质种类在经人工接种二次发酵后略有增加,并且总含量最高。In order to improve the flavor of pickled mustard, the artificial inoculation secondary fermentation technology of the pickled mustard was optimized by single factor and orthogonal test. Results showed that the optimal technology was Lactobacillus plantanun inoculum 4%, L. brevis inoculum 4%, fermentation time 6 d, room temperature. Under these conditions, the comprehensive sensory score of the product reached 32.5. The volatile components of pickled mustard, natural secondary fermented pickled mustard and optimal secondary fermented pickled mustard was analyzed by GC-MS. The detection results showed that 89 volatile compounds were detected in pickled mustard, and the total content was 71.81%; 95 volatile compounds were detected in natural second fermented pickled mustard, and the total content was 69.26%; 93 volatile compounds were detected in the artificial inoculation second fermented pickled mustard, and the total content was 79.45%. The species of volatile components of the pickled mustard increased slightly after second fermentation, and the total volatile components content of the optimal second fermented pickled mustard was the highest.

关 键 词：腌渍芥菜 发酵 正交试验 挥发性成分 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]