中药佛手风味的冷链发酵大头菜泡菜的研究  

Study on bergamot functional cold-chain fermented mustard roots

作　　者：李玉铭 王硕 罗淮良 张勇 葛黎明[1] 徐志朗 穆畅道[1] 李德富[1] LI Yuming;WANG Shuo;LUO Huailiang;ZHANG Yong;GE Liming;XU Zhilang;MU Changdao;LI Defu(School of Chemical Engineering,Sichuan University,Chengdu 610065,China;Zigong Taifu Agricultural and Sideline Products Processing Factory,Zigong 643101,China)

机构地区：[1]四川大学化学工程学院,四川成都610065 [2]自贡市泰福农副产品加工厂,四川自贡643101

出　　处：《食品与发酵工业》2024年第12期266-274,共9页Food and Fermentation Industries

基　　金：四川大学自贡市校地科技合作专项资金项目(2021CDZG-20)。

摘　　要：传统泡菜历史悠久,味美爽脆,深受消费者喜爱,但仍存在亚硝酸盐含量相对较高、抗氧化活性低、高含盐量等问题,该研究在大头菜泡菜发酵过程中加入中药佛手,采用冷链发酵的方式研制一种新型佛手冷链发酵大头菜泡菜。结果表明,发酵过程中泡菜亮度值逐渐降低、红度值基本不变、黄度值显著增加、pH值不断降低、总酸含量不断增加、可溶性蛋白含量逐步减少。随着中药佛手干粉添加量的增加,泡菜亚硝酸盐含量及峰值不断降低、抗氧化活性逐渐提高。泡菜各组样品均检测出醇类、醛类、酯类、酮类、烃类、腈类、硫化物等香气成分,中药佛手干粉添加量越高,香气成分越复杂,菌群物种多样性先升高后降低,相对丰度最高的细菌及真菌分别为蓝菌门和子囊菌门。佛手的添加提升了泡菜的色泽、香气、滋味,但对体态的影响不大,2%佛手添加量的泡菜总体评分最高。Traditional pickle has a long history and is favored by consumers due to the beauty of flavor and crisp texture.Nevertheless,there are still some problems such as relatively high nitrite content,low antioxidant activity,and high salt content.In this study,a new bergamot cold-chain fermented mustard roots was developed by adding traditional Chinese medicine bergamot to the fermentation process of pickle and followed by a cold-chain fermentation.The results showed that the brightness value of pickles decreased gradually,the redness value remained basically stable,the yellowness value increased significantly,the pH value decreased,the total acid content increased,and the soluble protein content gradually decreased during the fermentation.It is noteworthy that the increase of the addition amount of bergamot dry powder gave rise to the lower the nitrite content and peak value of pickle and the higher the antioxidant activity.In addition,alcohol,aldehydes,esters,ketones,hydrocarbons,nitriles,sulfides,and other aroma components were detected in in each group of samples.The aroma components became more complex with the increase of the Chinese medicine bergamot,and the species diversity increased at first and then decreased.And the highest relative abundance of bacteria and fungi correspond to Cyanobacteria and Ascomycota,respectively.Besides,in terms of sensory evaluation,the addition of bergamot mainly improved the color,aroma and taste of pickles,but had little effect on the posture.Among them,the new functional cold-chain fermented pickle with 2%bergamot had the highest overall score.

关 键 词：佛手 亚硝酸盐 抗氧化活性 风味物质 菌群结构 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]