云南传统腌菜膏腌制过程中品质变化研究  

Study on the Quality Change of Yunnan Traditional Pickle Paste During Pickling Process

作　　者：杨正宏 YANG Zhenghong(Dehong Prefecture Food and Drug Control Institute,Dehong 678400,China)

机构地区：[1]德宏州食品药品检验所,云南德宏678400

出　　处：《食品安全导刊》2023年第33期140-142,共3页China Food Safety Magazine

摘　　要：以云南传统腌菜膏为对象,通过测定发酵液和腌菜膏成品的品质指标,研究了15~20℃、21~25℃、26~30℃环境温度条件下发酵时,发酵液和腌菜膏成品的品质差异。结果表明,发酵过程中发酵液pH值由6.3逐步降至3.5以下,发酵成熟时间分别为30 d、22 d和18 d。腌菜膏成品中检出乳酸、苹果酸、乙酸、琥珀酸,21~25℃环境条件下发酵制成的腌菜膏产品感官评价结果最优。Using Yunnan traditional pickle paste as the target,the quality differences between the fermentation broth and the finished pickle paste were investigated by measuring the quality indexes of the fermentation broth and the finished pickle paste under the conditions of fermentation at ambient temperatures of 15~20℃,21~25℃and 26~30℃.The results showed that the pH of the fermentation broth gradually decreased from 6.3 to less than 3.5 during the fermentation process,and the fermentation maturation times were 30 d,22 d and 18 d.Lactic acid,malic acid,acetic acid and succinic acid were detected in the finished products of the pickle paste,and the best sensory evaluation results were obtained for the products made from the fermentation under the ambient temperature conditions of 21~25℃.

关 键 词：腌菜膏 发酵 有机酸 PH值 乳酸 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]