茶多酚对发酵萝卜泡菜品质影响研究  

Effects of Tea Polyphenols on the Quality of Fermented Pickled Radish

作　　者：陈露 杨阳 张超[1,2] 王玉霞 黄嘉诚[1] 尹礼国 CHEN Lu;YANG Yang;ZHANG Chao;WANG Yu-xia;HUANG Jia-cheng;YIN Li-guo(Faculty of Agriculture,Forestry and Food Engineering,Yibin University,Yibin 644000,China;Key Laboratory of Solid-state Fermentation Resource Utilization in Sichuan Province,Yibin 644000,China)

机构地区：[1]宜宾学院农林与食品工程学部,四川宜宾644000 [2]固态发酵资源利用四川省重点实验室,四川宜宾644000

出　　处：《中国调味品》2023年第5期80-86,共7页China Condiment

基　　金：川菜发展研究中心2021年度科研项目(CC21Z12)。

摘　　要：采用传统自然发酵泡菜制作工艺,通过添加不同浓度的绿茶茶多酚或红茶茶多酚进行泡菜发酵,对泡菜亚硝酸盐、pH、色泽、香味、口感、硬度等指标和感官品质进行检测和分析。结果表明,与未添加茶多酚的对照组相比,添加茶多酚之后,泡菜中亚硝酸盐含量降低,当绿茶或红茶茶多酚添加量为0.002%时,两种茶多酚对亚硝酸盐的抑制率均达到最大值,分别为93.37%和80.16%。在相同发酵时间下,绿茶茶多酚能引起泡菜pH值显著降低,而当红茶茶多酚浓度≥0.004%时,才能引起泡菜pH值的显著降低。当茶多酚添加量为0.004%、发酵时间为7 d时,泡菜的感官品质和质构最佳,泡菜香味浓郁,酸味和咸味适宜,硬度适中,随着发酵时间继续增加,泡菜的硬度逐渐降低,酸味越发明显。该研究可为泡菜的安全性和品质调控提供参考。The traditional natural fermentation technology of pickle is adopted to ferment pickle by adding different concentrations of green tea polyphenols or black tea polyphenols,and then the indexes such as nitrite,pH,color,aroma,taste,hardness and sensory quality of pickle are detected and analyzed.The results show that compared with the control group without tea polyphenols,the content of nitrite in pickle decreases after adding tea polyphenols.When the addition amount of green tea or black tea polyphenols is 0.002%,the inhibition rates of the two kinds of tea polyphenols on nitrite reach the maximum,which are 93.37%and 80.16%respectively.At the same fermentation time,green tea polyphenols can significantly reduce the pH value of pickle,while when the concentration of black tea polyphenols is≥0.004%,the pH value of pickle could decrease significantly.When the addition amount of tea polyphenols is 0.004%and the fermentation time is 7 d,the sensory quality and texture of pickle are the best.The pickle has strong fragrance,suitable sourness and saltiness,and moderate hardness.As the fermentation time continues to increase,the hardness of pickle gradually decreases,and the sourness becomes more obvious.This study can provide references for the safety and quality control of pickle.

关 键 词：萝卜泡菜 茶多酚 亚硝酸盐 感官品质 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]