不同盐浓度对接种发酵萝卜泡菜品质的影响  

Effects of Different Salt Concentrations on the Quality of Radish Pickles Produced by Inoculated Fermentation

作　　者：欧雪 吴梦西 廖一漠 刘书亮[1] 陈安均[1] 高鹏[2] 徐飞 敖晓琳[1] OU Xue;WU Mengxi;LIAO Yimo;LIU Shuliang;CHEN Anjun;GAO Peng;XU Fei;AO Xiaolin(College of Food Science and Technology,Sichuan Agricultural University,Ya'an 625000,Sichuan,China;Sichuan Institute of Atomic Energy,Irradiation Preservation Key Laboratory of Sichuan Province,Chengdu 610101,China;Sicuan Liji LebaoFood Co.Ltd.,Meishan 620036,Sichuan,China)

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]四川省原子能研究院辐照保藏四川省重点实验室,成都610101 [3]四川李记乐宝食品有限公司,四川眉山620036

出　　处：《四川农业大学学报》2022年第3期438-448,共11页Journal of Sichuan Agricultural University

基　　金：四川省原子能研究院辐照保藏四川省重点实验室开放基金项目(FZBC2020003)。

摘　　要：【目的】为了研究不同盐浓度对萝卜泡菜品质的影响。【方法】以植物乳杆菌(Lactobacillus plantarum)RS66CD和发酵乳杆菌(Lactobacillus fermentum)Lm-4作为发酵菌株,测定不同盐浓度(2%、5%、8%)条件下泡菜理化指标、微生物数量以及感官品质的变化,并采用高效液相色谱和顶空固相微萃取-气相色谱质谱联用分析不同盐浓度下萝卜泡菜的风味物质差异。【结果】各组别泡菜感官评分由高到低顺序依次为2%、5%、8%盐浓度组,2%与5%盐浓度组泡菜感官评分差异并不显著(P>0.05)。2%盐浓度发酵的泡菜中L-苹果酸和琥珀酸的总含量均高于其他两组;5%盐浓度组挥发性风味物质最多、风味协调。【结论】采用接种发酵模式能降低泡菜中食盐的使用量且制备的泡菜风味和口感俱佳。【Objective】This paper intends to study the effects of different salt concentrations on the quality of Radish pickles.【Method】L. plantarum RS66CD and L. fermentum Lm-4 were used as fermentation strains to determine the physicochemical properties,microbial quantity and sensory quality of kimchi under different salt concentrations(2%,5%,8%). In addition,the difference of flavor substances in Radish pickles under different salt concentrations were analyzed by high performance liquid chromatography and headspace solid phase microextraction coupled with gas chromatography-mass spectrometry. 【Result】The sensory scores for the 2%,5% and 8% salt concentration groups were in descending order,and the difference in sensory scores between the 2% and 5% salt concentration groups was not significant(P>0.05). The total content of L-malic acid and succinic acid in the kimchi fermented at 2% salt concentration was higher than that in the other two groups;the 5% salt concentration group had the most volatile flavor compounds and the flavor was coordinated. 【Conclusion】Combined analysis of the indicators showed that inoculated fermentation can reduce the use of salt in pickles and the pickles have good flavor and taste.

关 键 词：萝卜泡菜 接种发酵 盐浓度 理化特性 风味物质 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]