发酵过程中韩式泡菜质构变化的研究  

Study on the change of Kimchi's texture characteristic during fermentation process

作　　者：刘刚[1,2] 邓钱江 汪淑芳[1,2] 张晓喻[1,2] 李学理[1] 卢相 

机构地区：[1]四川师范大学生命科学学院,四川成都610101 [2]四川师范大学食品功能及加工应用研究所,四川成都610101

出　　处：《食品工业科技》2017年第15期112-116,共5页Science and Technology of Food Industry

基　　金：四川省教育厅科研项目(17ZB0353);四川师范大学2015年创新创业教育课程"食品与药品制造检验综合应用的实践"项目;四川师范大学大精设备开放基金项目(DJ2016-08)

摘　　要：为加强对韩式泡菜产品质量的控制、新产品的开发,研究发酵过程中乳酸菌含量、p H、总酸度和质构物性的变化。检测发酵过程中,韩式泡菜的乳酸菌含量、p H和总酸度,用质构仪测定质构特性指标,比较不同原材料、不同发酵时间及不同部位,韩式泡菜的质构差异性。结果显示:韩式泡白菜第4 d时乳酸菌含量最大,p H为3.48,总酸度是0.51%;韩式泡胡萝卜第6 d时乳酸菌含量才达到最大值,p H为3.40,总酸度是1.26%,它们的p H比较一致,但是韩式泡胡萝卜的总酸度比韩式泡白菜的高。茎叶类和根茎类蔬菜制成的韩式泡菜,硬度、弹性、内聚性和咀嚼性等质构特性有很大差异;发酵过程中,韧性、剪切力和剪切做功等质构特性也有显著差异。在设定的实验条件下,发酵第6 d的韩式泡白菜与发酵第4 d的韩式泡胡萝卜,质构特性变化最明显。因此,茎叶类和根茎类的蔬菜原料、发酵时间的差异,都会显著影响韩式泡菜的乳酸菌含量、p H、总酸度和质构特性。To enhance the product quality of Kimchi as Korea traditional food,the lactic acid bacteria content,pH, total acidity and texture characteristic changes were studied during its fermentation.It was determined for the lactic acid bacteria content, pH and total acidity during Kimchi fermentation, meanwhile the qualitative and quantitative indexes were determined by the texture analyzer,to cmnpare the texture character within the difference raw materials,difference fermentation time and difference part in one material.The results showed that the lactic acid bacteria content of cabbage Kimchi reached the maximum at 4th day, pH3.48 ,hut the total acidity were 0.51% ,the lactic acid bacteria content of carrot Kimchi reached the maximum at 6th day, pH3.40,the total acidity were 1.26%.These pH values were consistent, but the total acidity of carrot Kimchi were higher than that of cabbage. There were differently significant texture characteristics, such as hardness, elasticity, chewiness and cohesiveness, of kimchi between the leafy-stem vegetables and the root-stem vegetables.In the fermentation process, there were also difi^rently significant texture characters as for the resilience, shear force and shear stress work. Under these experimental conditions, the texture changes were significantly difference between Kimchi cabbage for 4 days and Kimchi carrot for 6 days. Therefore,there were significantly affected by the different raw materials, fermentation time or vegetable＇ s leaves, stems and roots,thus resulting in differences between the lactic acid bacteria content,pH, total acidity or texture character.

关 键 词：韩式泡菜 质构特性 乳酸菌 发酵过程 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]