丁香对泡菜贮藏性的影响  

The Effect of Clove on the Storage Property of Pickled Cabbage

作　　者：王向阳[1] 丁冰[1] 俞兴伟[1] 杨玲[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310018

出　　处：《中国调味品》2015年第11期7-9,13,共4页China Condiment

基　　金：浙江省食品微生物重点实验室资助项目

摘　　要：丁香是一味重要的调味香料,且具有抑菌、抗氧化作用。试验以其作保鲜剂对泡菜进行防腐处理,研究其对泡菜pH值、可滴定酸、菌落总数、乳酸菌数的影响,同时选取效果较好的丁香浓度,研究其对泡菜硬度、可溶性固形物含量及多聚半乳糖醛酸酶(PG)活性的影响。结果表明:0.05g/kg的丁香可以显著延缓泡菜贮藏中pH值与可滴定酸下降,有效抑制菌种繁殖,降低PG活性,防止泡菜硬度下降;1.11g/kg的丁香可以维持泡菜原初品质;0.02g/kg的低浓度丁香也能显著抑制菌种繁殖,但对pH值和可滴定酸影响不明显,可见微生物生长对丁香更敏感,而乳酸菌产酸对丁香相对不敏感。Clove is a kind of important antibacterial and antioxygenic spice,study the effect of clove on the storage property of pickled cabbage,and determine the pH value,titratable acid,aerobic bacterial count,lactic acid bacteria count of pickled cabbage.Then choose the concentration of clove with better effect to study its effects on the hardness,content of soluble solid and PG activity of pickled cabbage.The results show that：0.05 g/kg of clove can significantly prevent the decrease of pH and titratable acid and the increase of aerobic bacterial count and lactic acid bacteria count,reduce the activity of PG and inhibit the decrease of hardness.1.11 g/kg of clove can maintain the original quality of pickled cabbage.0 .02 g/kg of clove can significantly inhibit the total number of lactic acid bacteria and bacterial colonies;while the pH and titratable acid has not been inhibited,that is to say microorganism is more sensitive than Lactobacillus producing acid to clove.

关 键 词：丁香 泡菜 贮藏 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]