添加黄芪、山楂对乳酸菌发酵泡菜品质和安全的影响  

Effect of Adding Astragalus membranaceus and Hawthorn on Quality and Safety of Pickles Fermented by Lactic Acid Bacteria

作　　者：范龙泉 孟月 贺玉荣 FAN Long-quan;MENG Yue;HE Yu-rong(College of Health Management,Shanxi Technology and Business University,Taiyuan 030006,China;College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China;School of Kinesiology and Health,Capital University of Physical Education and Sports,Beijing 100191,China)

机构地区：[1]山西工商学院健康管理学院,太原030006 [2]山西农业大学食品科学与工程学院,山西晋中030801 [3]首都体育学院运动科学与健康学院,北京100191

出　　处：《中国调味品》2024年第8期39-44,共6页China Condiment

基　　金：山西省高等学校科技创新项目(2022L646);山西省教育科学“十四五”规划项目(GH-220317);国家级大学生创新创业训练计划项目(202213691001,20231641,20231642)。

摘　　要：为丰富泡菜风味,提升安全及品质,探讨了黄芪、山楂及两者混合对甘蓝泡菜发酵过程中理化指标、抗氧化性能、微生物菌群和感官品质的影响。结果表明,与对照组相比,添加1%黄芪、1%山楂、1%黄芪+山楂能够抑制杂菌和有害微生物的生长,促进乳酸菌发酵,加快泡菜成熟进程;能够延迟亚硝酸盐峰值出现,减少亚硝酸盐和生物胺的积累;使发酵体系中可溶性固形物、还原糖含量升高,抗坏血酸损耗减少,抗氧化性能提升;使成熟泡菜色泽鲜亮,滋味提升,品质由高到低为黄芪+山楂组>山楂组>黄芪组。In order to enrich the flavor and improve the safety and quality of pickles,the effects of Astragalus membranaceus,hawthorn,and their mixture on the physicochemical indexes,antioxidant properties,microbial flora and sensory quality of cabbage pickles during fermentation are explored.The results show that compared with the control group,the addition of 1%Astragalus membranaceus,1%hawthorn,1%Astragalus membranaceus+hawthorn could inhibit the growth of bacteria and harmful microorganisms,promote the fermentation of lactic acid bacteria,and accelerate the maturation process of pickles;it could delay the appearance of nitrite peak value and reduce the accumulation of nitrite and biogenic amines;it could result in the increase of the content of soluble solids and reducing sugar in the fermentation system,the reduction of the loss of ascorbic acids,and the improvement of antioxidant properties;it could make the mature pickles bright in color and enhance their flavor,and the quality from high to low is Astragalus membranaceus+hawthorn group>hawthorn group>Astragalus membranaceus group.

关 键 词：黄芪 山楂 泡菜 生物胺 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]