乳酸菌接种发酵对大头菜品质的影响  

Effect of Lactic Acid Bacterial Fermentation on the Quality of Kohlrabi

作　　者：洪冰[1] 曾许珍 李阿敏[1] 杨蕊莲 蒋和体[1] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市威利农业开发有限公司,重庆404700

出　　处：《食品科学》2016年第11期147-153,共7页Food Science

基　　金：重庆市"121"科技支撑示范工程项目(cstc2013jcsf-jcss X0033)

摘　　要：对大头菜进行乳酸菌接种发酵,研究乳酸菌对大头菜感官指标、理化指标及微生物指标的影响,并探讨接种发酵大头菜的硬度与果胶变化的相关性。结果表明,添加乳酸菌对产品的感官性质和微生物指标具有显著的影响,可以改善产品的香气和滋味并有效降低大肠菌群含量;对产品的总酸、亚硝酸盐、咀嚼性、黏性、还原糖、氨基酸态氮、VC、硬度和果胶含量都有显著的影响,而对产品的色泽、弹性和内聚性影响不大。因此,通过添加乳酸菌,3个月即达到出坛标准,感官评分达到94.0分,亚硝酸盐和大肠菌群含量分别为1.43 mg/kg和<30 MPN/100 g。可以明显缩短产品的生产周期,提高产品品质及安全性。乳酸菌接种发酵大头菜过程中硬度与原果胶成显著正相关,与水溶性果胶成负相关,但相关性不显著,说明其质构特性的变化机理更加多样和复杂。The effect of fermentation with a mixed starter culture of lactic acid bacteria on sensory, physicochemical and microbial properties of kohlrabi pieces was examined, and the correlation between the hardness and pectin content of fermented kohlrabi was discussed. Results showed that lactic acid bacterial fermentation had a significant impact on sensory and microbial properties of kohlrabi as indicated by improved aroma and taste and effectively reduced coliform group. The fermentation also had a significant influence on the contents of total acid and nitrite, chewiness, viscosity, the contents of reducing sugar, amino acid nitrogen and VC, hardness and pectin content in kohlrabi, but exerted only marginal effects on color, elasticity and cohesiveness. Moreover, after fermentation for 3 months, the sensory evaluation score of the fermented product was 94.0, and nitrite content and the number of coliform bacteria were 1.43 mg/kg and < 30 MPN/100 g, respectively. This strategy could significantly shorten the production cycle and improve the product quality and safety. During fermentation, the hardness was significantly positively correlated with protopectin, and negatively correlated with water-soluble pectin, indicating that the mechanism for the changes in textural properties became more diverse and complicated.

关 键 词：乳酸菌 接种发酵 大头菜 品质 硬度 果胶 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]