不同食盐浓度下白菜泡菜的乳酸菌数及理化指标变化  

The lactic acid bacteria and physicochemical changes of Chinese cabbage Paocai fermented in different salinity

作　　者：于新颖[1] 刘文丽[1] 殷杰[2] 金成武[1] 车长远[1] 贡汉生[1] 

机构地区：[1]鲁东大学食品工程学院,山东烟台264025 [2]中国检验检疫科学研究院国家食品安全HACCP应用研究中心,北京100123

出　　处：《食品与发酵工业》2015年第10期119-124,共6页Food and Fermentation Industries

基　　金：山东省高校科技发展计划(J15LE04);鲁东大学引进人才项目(LY2014038);国家自然科学基金(31301565)

摘　　要：以大白菜为主要原料制作泡菜，研究30—50g／L低食盐浓度下自然发酵泡菜的乳酸菌数及理化指标的变化。结果表明：发酵过程中，乳酸菌数前期呈上升趋势，发酵第10天达到最大值，之后呈下降趋势；泡菜的总糖和总氨基氮含量均略微上升后迅速下降，并于发酵第9天后趋于平衡；同时，乳酸菌的产酸作用使pH下降，第9天后保持稳定。发酵过程中，3种盐浓度泡菜的亚硝酸盐含量均为先增加达到峰值后再降低；发酵9～12d后泡菜的亚硝酸盐含量下降平缓，最后趋于稳定，且均低于国家限量标准。3种盐浓度下的泡菜相比，40g／L盐的泡菜在发酵后期泡菜卤pH适中，泡菜成味适度，酸甜可口，咀嚼性最好，感官评定得分最高。In this study, Chinese cabbage was used as the main material for Paocai producing. The counts of lac- tic acid bacteria （LAB） and physicochemical changes of Paocai fermented in 30, 40, 50 g/L salinity were analyzed. The results showed that the cell counts of LAB increased during the primary fermentation and reached maximum on the 10th day and then decreased. The total sugar and amino nitrogen content were both increased firstly and then de- creased quickly until constant after 9 days of fermentation. Meanwhile, due to the acid producing by LAB, the pH of paocai was decreased until constant after 9 days of fermentation. The nitrite contents of paocai were all increased to maximum firstly and then decreased slowly to constant after 9 ~ 12 days of fermentation, and met the requirement of national standard. Compared with the paocai fermented in different salinity, the salty and sour taste of Paocai in 40 g/ L salinity were moderate, the texture and sensory index of Paocai in 4% salinity were best.

关 键 词：白菜泡菜 乳酸菌数 理化指标 感官评定 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]