中药水煎液中乳酸菌发酵降低泡菜亚硝酸盐含量的研究  

Study on Reducing Nitrite Content of Pickle by Lactic Acid Bacteria Fermentation in Chinese Medicine Decoction

作　　者：葛瑶洁 韩露 冯尚坤[1] 段文凯[1] 廖建伟 GE Yaojie;HAN Lu;FENG Shangkun;DUAN Wenkai;LIAO Jianwei(College of Agriculture,Taizhou Vocational College of Science&Technology,Taizhou 318000,China)

机构地区：[1]台州科技职业学院农学院,浙江台州318000

出　　处：《现代食品》2021年第5期101-105,共5页Modern Food

基　　金：浙江省大学生科技创新活动计划暨新苗人才计划项目(编号:2019R478003)。

摘　　要：采用分光光度法检测泡菜发酵过程中的亚硝酸盐含量。对豇豆、白菜、白萝卜、胡萝卜、黄瓜腌制过程中的亚硝酸盐含量进行监测,最终选取便于观察的白菜进行后续试验。分别研究乳酸菌添加量、食盐浓度、复合中药水煎液浓度、温度对泡菜亚硝酸盐变化的影响。在4个单因素基础上,设计四因素三水平的正交试验,结果显示:对亚硝酸盐含量的影响大小依次是乳酸菌添加量>食盐浓度>温度>中药复合水煎液浓度。以6 d后亚硝酸盐含量为指标并确定了最优工艺:乳酸菌添加量0.3‰、食盐浓度3%,复合中药水煎液浓度为0.6 g·mL^(-1)、温度30℃时,此时亚硝酸盐含量最低。在此工艺条件下,能够获得风味、营养与安全兼具的泡菜产品。The content of nitrite in pickle fermentation was determined by spectrophotometry. The nitrite content of cowpea, Chinese cabbage, white radish, carrot and cucumber in the pickling process was monitored, and the Chinese cabbage which was easy to observe was selected for the follow-up test. The effects of adding amount of lactic acid bacteria, concentration of salt, concentration of compound Chinese medicine and temperature on the change of nitrite were studied. On the basis of four single factors, the orthogonal test of four factors and three levels was designed. The results showed that the influence on the content of nitrite was the addition amount of lactic acid bacteria > concentration of salt > temperature > concentration of compound Chinese medicine. Taking the nitrite content after 6 d as the index, the optimal process was determined as follows: the amount of lactic acid bacteria was 0.3‰, the concentration of salt was 3%, the concentration of compound Chinese medicine decoction was 0.6 g·mL^(-1), and the temperature was 30 ℃. In this case, the nitrite content is the lowest. Under this process, the pickle products with flavor, nutrition and safety can be obtained.

关 键 词：泡菜 亚硝酸盐 中药 乳酸菌 正交试验 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]