处理条件对大白菜发酵过程中总酸及亚硝酸盐含量的影响  

Effects of Treatment Conditions on Total Acid and Nitrite Content in Chinese Cabbage During Fermentation

作　　者：周强 刘蒙佳 谭属琼 谢君铨 雷昌贵[2] 孟宇竹[2] ZHOU Qiang;LIU Meng-jia;TAN Shu-qiong;XIE Jun-quan;LEI Chang-gui;MENG Yu-zhu(College of Life Science and Chemistry,Minnan Science and Technology Institute,Quanzhou 362332,China;Department of Food and Chemical Engineering,Henan Quality Polytechnic,Pingdingshan 467000,China)

机构地区：[1]闽南科技学院生命科学与化学学院,福建泉州362332 [2]河南质量工程职业学院食品与化工系,河南平顶山467000

出　　处：《中国调味品》2019年第8期44-48,共5页China Condiment

基　　金：福建省高等学校应用型学科（闽教高[2017]44号）;福建省高等学校服务产业特色专业（SJZY-2016-03）;福建省高等学校精品资源共享课（SJKC-2015-01）;泉州市高等学校中青年学科（专业）带头人培养计划

摘　　要：以大白菜为主要原料,通过跟踪测定发酵蔬菜发酵期内亚硝酸盐含量及总酸含量,研究不同初始pH、乳酸菌接种量(%)、香辛料添加量(%)、温度(℃)、蔗糖添加量(%)和食盐添加量(%)对泡菜安全性及产酸性能的影响。研究结果表明:处理条件对发酵泡菜总酸及亚硝酸盐含量影响明显。添加蔗糖、食盐、香辛料、乳酸菌及调节不同pH、温度、总酸及亚硝酸盐含量均在发酵后期(第5天或第7天)出现峰值;与另一实验组比较,蔗糖添加量2%、香辛料添加量4%、选取25℃及接种发酵能促进泡菜发酵过程中的产酸并抑制亚硝酸盐含量的升高。Using Chinese cabbage as the main raw material,the effects of initial pH value,inoculation amount of lactic acid bacteria(%),additive amount of spices(%),temperature(℃),additive amount of sucrose(%)and additive amount of salt(%)on the safety and acid-producing ability of pickles are studied by tracking and measuring nitrite content and total acid content in fermented vegetables.The results show that the treatment conditions have significant effects on the total acid and nitrite content of fermented pickles.Adding sucrose,salt,spices and lactic acid bacteria and adjusting different pH values and temperatures,total acid and nitrite content appear peaks at the later stage of fermentation(the 5th day or the 7th day).Compared with the other experimental group,2%sucrose,4%spices,fermented at 25℃and inoculation fermentation could promote the acid production and inhibit the increase of nitrite content in the fermentation process of pickles.

关 键 词：处理条件 大白菜 发酵 总酸 亚硝酸盐 

分 类 号：TS201.56[轻工技术与工程—食品科学]