卫青萝卜泡菜加工过程研究  

Study on Processing of Weiqing Radish during Pickling

作　　者：吴海清 何新益 甄润英 孙贵宝 WU Hai-qing;HE Xin-yi;ZHEN Run-ying;SUN Gui-bao(College of Food Science and Biotechnology of Tianjin Agriculture University, Tianjin 300384, China;Tianjin Engineering Research Center of Agricultural Products Processing, Tianjin 300384, China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300384 [2]天津市农副产品深加工技术工程中心,天津300384

出　　处：《食品研究与开发》2019年第16期42-45,共4页Food Research and Development

基　　金：天津市农业科技成果转化项目(201402070)

摘　　要：利用直投式乳酸菌粉发酵制备低盐卫青萝卜泡菜,比较萝卜泡菜在发酵过程中的理化及感官指标变化。结果表明:不同乳酸菌添加量的泡菜在发酵过程中,pH值呈现降低直至稳定的趋势;盐度和总酸随发酵时间的延长而增加,逐渐达到稳定。大量菌粉组的酸度最高,少量菌粉组的次之,未添加菌粉组的酸度最小;3组泡菜亚硝酸盐含量均呈现先升高再下降的趋势,发酵期间泡菜中的亚硝酸盐含量均远远低于国家标准。未加菌粉组的达到最佳食用期需要9d,少量菌粉组需要5d左右,大量菌粉组需要3d,添加乳酸菌明显能缩短发酵周期。添加少量菌粉组的泡菜感官指标最优,即菌粉质量与卫青萝卜质量比为1∶400最为合适。The low-salt preparation of Weiqing radishes pickled using direct val set (DVS) lactic acid bacteria fermentation powder was studied. The main physics and chemistry indicators and sensory indexes of Weiqing radish were annalyzed during fermentation. The results showed that pH value of all pickles were decreased to stable gradually, salt content and total acid content were increased to stable gradually. Total acid content of high dosage group was highest, low dosage group was second, no added group was least;the nitrite content in all pickles was increased and then decreased. The nitrite level in all pickles was considerably lower than the national standard. The best edible period of no added group was 9 d, low dosage group was 5 d, high dosage group was 3 d. Lactobacillus could obviously shorten the fermentation period.The sensory index of low dosage group was best, the suitable quality ratio of green radish to lactobacillus was 1 ∶ 400.

关 键 词：卫青萝卜 泡菜 乳酸菌 低盐 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]