三种配伍中草药复合水煎液对泡菜腌制过程中微生物菌系的影响研究  

The Effect of Compound Water Decoction with Three Chinese Herbs on Microbial Strains in the Pickling Process of Pickles

作　　者：刘芳[1] 陈加[1] 吴婷婷[1] 钟艳[1] 夏雪[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国调味品》2016年第11期74-77,88,共5页China Condiment

基　　金：四川理工学院国家级大学生创新创业训练计划项目(201410622024);四川理工学院省级大学生创新创业训练计划项目(201600622043)

摘　　要：试验采用三种配伍中草药黄芪、党参、当归复合水煎液腌制泡菜,考察不同浓度水煎液对泡菜腌制过程中微生物菌系的影响,以期找到一个既能抑制有害杂菌生长又对有益乳酸菌生长影响不大的最适浓度。试验采用最佳配方和最佳工艺条件制备黄芪、党参、当归复合水煎液,用具有抑菌作用的0.4(40%),0.6(60%),0.8(80%),1.0(100%)g/mL四种不同浓度的复合水煎液腌制泡菜,考察细菌总数、乳酸菌数、酵母菌数、肠杆菌数及pH的变化,确定出复合水煎液用于泡菜的最适浓度,并用此最适浓度水煎液腌制泡菜,考察其防腐保鲜效果。试验结果表明:黄芪、党参、当归三种配伍中草药复合水煎液腌制泡菜的最适浓度为60%左右,该浓度既能抑制泡菜中有害杂菌的生长又对有益乳酸菌生长起一定的促进作用。应用试验表明水煎液组较之对照组有延长泡菜保鲜的效果。本试验可为中草药作为天然食品防腐剂应用于泡菜生产提供理论参考依据。Three Chinese herbs such as astragalus,Codonopsis pilosula and angelica are used in the experiment for pickling vegetables.The effect of different concentration of water decoction on the microbial strains in the pickling process of pickles is investigated in order to find an appropriate concentration that can inhibit the growth of harmful bacteria but has little impact on the growth of beneficial lactic acid bacteria.In the experiment,the best formula and the optimum process conditions are used to prepare the compound water decoction of astragalus,Codonopsis pilosula and angelica. The water decoction with different concentration of 0.4 （40%）, 0.6 （60%）, 0.8 （80%）, 1 .0（100%）g/mL is used to pickle vegetables and the total number of bacteria,lactic acid bacteria, yeast,enterobacter and pH changes are examined to determine the optimal appropriate concentration of water decoction for pickling vegetables to test the antisepsis effect.The results show that 60%concentration of the compound water decoction of astragalus,Codonopsis pilosula and angelica is the most appropriate.This concentration can both inhibit the growth of harmful bacterial in pickles and promote the growth of lactic acid bacteria.The applied experiment results show that compared with the control group,the water decoction can extend the pickles＇preservation effect.This experiment can provide a theoretical basis and reference for Chinese herbs being used as natural food preservatives in pickling.

关 键 词：黄芪 党参 当归 复合水煎液 泡菜 微生物 

分 类 号：TS205.2[轻工技术与工程—食品科学]