不同蔬菜组合发酵泡菜中亚硝酸盐含量的动态分析  

Dynamic Analysis of Nitrite Contents in Different Vegetables Combination Fermented-pickles

作　　者：闫亚梅[1] 吕嘉枥[1] 彭松[1] 王笋[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,西安710021

出　　处：《食品工业》2015年第12期99-104,共6页The Food Industry

基　　金：陕西省科技厅项目(2009ZDKG-20);咸阳市科技计划项目(2013K06-09)

摘　　要：采用不同蔬菜组合进行自然发酵泡菜,添加棉籽糖、水苏糖和菊粉等益生元自然发酵泡菜,以及选用4株乳酸菌组合接种发酵泡菜,研究泡菜发酵过程中亚硝酸盐含量的动态变化。结果表明,自然发酵泡菜中亚硝峰的变化范围在12~60 mg/kg之间,蔬菜组合越多,亚硝峰越低;添加益生元后亚硝峰变化范围在8~20 mg/kg之间,与自然发酵相比有所降低;接种发酵泡菜中亚硝峰的变化范围在2~9 mg/kg之间,明显低于自然发酵,多菌组合使亚硝峰消失,发酵6 d后亚硝酸盐含量为0.24 mg/kg。Discuss the dynamic change of nitrite contents in the process of natural fermented-pickles with the method of full-factorial design of different vegetables combination, besides, on the basis of which, the following methods including probiotics tests（raffinose, stachyose and inulin） and L_9（3~3） orthogonal design, finally, the combination fermentation with four strains were used. The result shows that the nitrite peak during the natural fermentation ranges 12 to 60 mg/kg, and the more vegetable combinations, the lower nitrite peak. When adding probiotics or inoculating fermentation, the nitrite peaks was reduced to 8~20 mg/kg and 2~9 mg/kg, and both of them are lower than natural fermentation, especially the inoculated fermentation. Multi-strain combination makes nitrite peak almost disappear, and the nitrite contents is 0.24 mg/kg after 6 d.

关 键 词：蔬菜 自然发酵 益生元 接种发酵 泡菜 亚硝酸盐 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]