贮藏条件对红薯叶酸菜品质的影响  

Effects of different storage conditions on the quality of sweet potato leaf pickles

作　　者：刘锡铭 何佳[1,2] 芮蓬 LIU Xi-ming;HE Jia;RUI Peng(School of Food and Bioengineering,Henan University of Science and Technology,Luoyang,Henan 471023,China;Luoyang Engineering and Technology Research Center of Microbial Fermentation,Luoyang,Henan 471023,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023 [2]洛阳市微生物发酵工程技术研究中心,河南洛阳471023

出　　处：《食品与机械》2022年第2期173-179,240,共8页Food and Machinery

基　　金：国家自然科学基金项目(编号:31401672)。

摘　　要：目的:探寻乳酸菌发酵红薯叶酸菜的贮藏条件及贮藏期间品质变化规律。方法:真空包装后以常温25℃、低温4℃、80℃—15 min巴氏杀菌后4℃、85℃-10 min巴氏杀菌后4℃贮藏,比较4个条件下红薯叶酸菜pH值、乳酸含量、亚硝酸盐含量、菌落数、色差值及感官评分。结果:25℃下贮藏亮度下降最快,第60天色泽明显变深;4℃下贮藏第30天的酵母菌数量最多,第45天的乳酸菌数量最多;80℃-15 min杀菌后贮藏第90天的大肠杆菌数量最少,感官评分达到食用临界值;85℃-10 min杀菌后贮藏第75天的总菌数量最少,感官评分及格。pH值与亚硝酸盐含量呈极显著负相关,与L值、感官评分呈极显著正相关;乳酸菌数与酵母菌、大肠杆菌、总菌数呈极显著正相关,其中感官评分在第一主成分中的载荷量最大。结论:80℃-15 min杀菌后4℃贮藏,其主要微生物为乳酸菌,其他指标均符合安全标准,感官品质稳定,更适合作为酸菜的贮藏条件,贮藏期可达90 d。Objective: This study aimed to explore the preservation conditions and quality changes of sweet potato leaf sauerkraut fermented by lactic acid bacteria. Methods: After vacuum packaging, the pH value, lactic acid content, nitrite content, colony number, color difference and sensory score of sweet potato leaves were compared under four different kinds of storage conditions, including 25 ℃ at room temperature, 4 ℃ at low temperature, 4 ℃ after pasteurization at 80 ℃-15 min, and 4 ℃ after pasteurization at 85 ℃-10 min. Results: When stored at 25 ℃, the luminance decreased the fastest, and the color became darker at 60 days. The number of yeasts was the most after 30 days at 4 ℃, and the number of lactic acid bacteria was the most after 45 days;After pasteurization for 90 days at 80 ℃-15 min, the number of Escherichia coli was the least, and the sensory score reached the edible threshold. After pasteurization for 75 days at 85 ℃-10 min, the total number of bacteria was the least and the sensory score was qualified;pH value was negatively correlated with nitrite, and positively correlated with L value and sensory score;Lactic acid bacteria were positively correlated with yeast;E. coli and total bacteria, and the sensory score was the largest in the first principal component. Conclusion: After pasteurization at 80 ℃-15 min and storage at 4 ℃, the main microorganisms were lactic acid bacteria, with other indicators met the safety standards, and the sensory quality was stable. This condition is more suitable for the storage of pickled cabbage with lasting for 90 days.

关 键 词：乳酸菌 发酵 红薯叶 酸菜 贮藏品质 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]