发酵及贮藏期影响酸菜品质的因素  

The Factors of the Quality of Sauerkraut during Fermentation and Storage

作　　者：张锐[1] 王琛[1] 张晓黎[1] 吴兴壮[1] 高雅[1] ZHANG Rui;WANG Chen;ZHANG Xiao-li;WU Xing-zhuang;GAO Ya(Food Processing Institute,Liaoning Academy of Agricultural Sciences,Shenyang 110161,Liaoning,China)

机构地区：[1]辽宁省农业科学院食品与加工研究所,辽宁沈阳110161

出　　处：《食品研究与开发》2020年第23期166-170,共5页Food Research and Development

摘　　要：该研究以东北大宗蔬菜品种——大白菜为原料,采用北方地区传统的工艺发酵方法及人工接种发酵方法制作酸菜,考察发酵期的发酵方法和加盐量及贮藏期的贮藏温度和光照条件对酸菜中亚硝酸盐含量、总酸含量及感官指标的影响。结果显示,人工接种发酵的酸菜亚硝酸盐含量低于自然发酵,总酸含量及感官评价结果相近;发酵期食盐的添加量不超过2%,酸菜的品质较优;贮藏期的温度低于20℃,有利于酸菜的储存;避光贮藏酸菜为最佳储存条件。Chinese cabbage,a major vegetable variety in Northeast China,was used as raw material to produce sauerkraut by traditional fermentation methods in northern China.The effects of fermentation methods and salt addition in fermentation,and storage temperature and light conditions in storage period on nitrite content,total acid content and sensory index of sauerkraut were investigated.The results showed that the nitrite content of artificially inoculated fermented sauerkraut was lower than that of natural fermentation,the total acidity content and sensory evaluation results were similar,the addition of salt during fermentation was less than 2%,and the quality of sauerkraut was better,the temperature of storage period was lower than 20℃,which was conducive to the storage of sauerkraut.No light storage was the best storage condition.

关 键 词：酸菜 发酵 亚硝酸盐 总酸 感官评价 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]