发酵方式对苤蓝泡菜品质的影响  

Effect of Fermentation Methods on the Quality of Pickled Kohlrabi

作　　者：王海平[1,2] 黄和升 田青[1,2] WANG Hai-ping;HUANG He-sheng;TIAN Qing(Jiangsu Food&Pharmaceutical Science College,Huai'an 223003,China;Jiangsu Food Processing Engineering Technology Research and Development Center,Huai'an 223003,China)

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003 [2]江苏食品加工工程技术研究开发中心,江苏淮安223003

出　　处：《中国调味品》2019年第12期126-129,共4页China Condiment

基　　金：江苏高校品牌专业建设工程资助项目（PPZY2015B193）

摘　　要：以新鲜苤蓝为原料,采用自然干法发酵、自然湿法发酵、纯种干法发酵、纯种湿法发酵4种方式制作苤蓝泡菜,测定发酵过程中苤蓝的总糖、还原糖、总酸、pH值、氨基酸态氮、亚硝酸盐、乳酸菌数和大肠菌群数的变化,分析发酵方式对苤蓝品质的影响。结果表明:纯种湿法发酵可提高苤蓝的发酵速度,缩短发酵时间,对最终产品的总糖含量、还原糖含量、大肠菌群数和pH无明显影响,产品的氨基酸态氮含量较其他方式稍有降低,产品的乳酸菌数较其他方式稍有增高,纯种湿法发酵可使苤蓝的亚硝酸盐含量从高峰值快速降到稳定值0.74mg/100g,纯种湿法发酵的苤蓝泡菜感官评分值最高,为91.35分。综合各项指标,采用纯种湿法发酵制作苤蓝泡菜具有明显的优势。Using fresh kohlrabi as the raw material to make pickled kohlrabi,the fermentation methods such as natural dry fermentation,natural wet fermentation,pure-culture dry fermentation and pureculture wet fermentation are studied.In the process of fermentation,the total sugar,reducing sugar,total acid,pH value,amino acid nitrogen,nitrite,lactic acid bacteria count and coliforms count of pickled kohlrabi are determined and the effects of fermentation methods on the quality of pickled kohlrabi are analyzed.The results show that the pure-culture wet pickled kohlrabi could increase the fermentation speed,shorten the fermentation time,and has no obvious effect on the total sugar content,reducing sugar content,coliforms count and pH of the pickled products.The amino acid nitrogen by pureculture wet fermentation is slightly lower than that by the other methods and lactic acid bacteria count is slightly higher than that by the other methods.The peak value of nitrite content is reduced quickly to 0.74 mg/100 g by pure-culture wet fermentation.The sensory score of pickled kohlrabi by pureculture wet fermentation is the highest of 91.35.According to various indexes,the pickled kohlrabi made by pure-culture wet method has obvious advantages.

关 键 词：发酵方式 苤蓝 品质 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]