发酵方式对牛蒡泡菜理化特性及微生物数量变化的影响  

Effects of Fermentation Methods on Physicochemical Characteristics and Microbiological Quantity of Pickled Burdock

作　　者：黄和升[1] 王海平[1,2] 王庆权 HUANG He-sheng;WANG Hai-ping;WANG Qing-quan(Jiangsu Food&Pharmaceutical Science College,Huai'an 223003,Jiangsu,China;Jiangsu Food Processing Research and Development Center,Huai'an 223003,Jiangsu,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：《食品研究与开发》2022年第14期112-117,共6页Food Research and Development

基　　金：江苏高校品牌专业建设工程资助项目(PPZY2015B193)。

摘　　要：以新鲜牛蒡为原料研制牛蒡泡菜,对比研究自然干法发酵、自然湿法发酵、纯种干法发酵、纯种湿法发酵对发酵过程中牛蒡泡菜的理化特性和微生物数量变化的影响,并对其产品进行感官评价。结果显示:纯种湿法发酵与其它发酵方式相比,牛蒡泡菜的发酵速度较快,优势明显,亚硝酸盐含量在第10天时降到稳定值(0.53 mg/100 g),其它3种发酵方式在第12天时达到稳定值,并且亚硝酸盐含量高于纯种湿法发酵;与其它方式相比,纯种湿法发酵牛蒡泡菜乳酸菌数稍高,总糖和还原糖含量、大肠菌群数以及pH值较低;纯种湿法发酵牛蒡泡菜感官评分和脆度均高于其他3种发酵方式,纯种湿法发酵牛蒡泡菜感官评分为92.43,脆度为2005.02 g;自然湿法发酵和纯种湿法发酵牛蒡泡菜产品的氨基酸态氮含量较自然干法发酵和纯种干法发酵低。综合比较各项指标,纯种湿法发酵为牛蒡泡菜的最佳发酵方式。Pickled burdock was prepared from fresh burdock.The effects of different fermentation methods,such as natural dry fermentation,natural wet fermentation,pure breeding dry fermentation,and pure breeding wet fermentation,on physicochemical characteristics and microbiological quantity of pickled burdock were investigated,followed by sensory evaluation of the products.The results showed that compared with other fermentation methods,pure breeding wet fermentation was advantageous in shortening the fermentation time,and the nitrate content of products by pure breeding wet fermentation dropped to a stable value(0.53 mg/100 g)on the 10th day,while that by other fermentation methods dropped to the stable values on the 12th day.Besides,the stable values by other fermentation methods were higher than that by pure breeding wet fermentation.Compared with other fermentation methods,the number of lactic acid bacteria in pickled burdock by pure breeding wet fermentation was slightly higher,but there was no significant difference in the content of total sugar and reducing sugar,the number of Escherichia coli,and the pH value.The sensory score(92.43)and crispness(2005.02 g)of pickled burdock by pure breeding wet fermentation were higher than those by other fermentation methods.The content of amino acid nitrogen in pickled burdock by natural wet fermentation and pure breeding wet fermentation was lower than that by natural dry fermentation and pure breeding dry fermentation.After comprehensive comparison of various indicators,pure breeding wet fermentation was the optimum fermentation method for pickled burdock.

关 键 词：发酵方式 牛蒡 泡菜 理化特性 微生物数量变化 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]