芥菜发酵工艺及生产过程参数控制研究  

Study on Fermentation Technology and Production Process Parameter Control of Mustard

作　　者：马彩兰 陈占伟[2] MA Cai-lan;CHEN Zhan-wei(Zhoukou Polytechnic,Zhoukou 466000,China;Zhoukou Normal University,Zhoukou 466001,China)

机构地区：[1]周口职业技术学院,河南周口466000 [2]周口师范学院,河南周口466001

出　　处：《中国调味品》2025年第3期155-158,177,共5页China Condiment

基　　金：河南省2025年科技发展计划科技攻关项目(252102220119)。

摘　　要：为优化芥菜发酵工艺,确定芥菜生产过程参数,以河南本地产叶芥菜为原料,接种乳酸菌(短乳杆菌,Lactobacillus brevis)进行芥菜发酵。首先进行单因素试验,以乳酸菌接种量(质量比0.2%、0.4%、0.6%)、食盐添加量(质量比2%、5%、8%)、堆黄时间(3,5,7 d)进行芥菜发酵生产,对产出芥菜进行感官评价和色差分析;以感官评分为评价指标,进行响应面试验设计优化发酵工艺参数;同时进行品质分析(pH值、色差、总酸含量和氨基酸态氮含量)。结果表明,当堆黄时间为5 d、食盐添加量为5%、乳酸菌接种量为0.6%时,芥菜品质最优,其感官评分可达(38.7±1.5)分,表现为口感酸爽、发酵液清澈、色泽明快,pH值为3.85,总酸含量为0.52%,亚硝酸盐含量为0.12 mg/kg,氨基酸态氮含量为(0.082±0.001)g/100 g。In order to optimize the fermentation technology of mustard and determine the production process parameters of mustard,leaf mustard from Henan province is inoculated with Lactobacillus brevis for mustard fermentation.Firstly,single factor test is conducted on lactic acid bacteria inoculation amount(mass ratio of 0.2%,0.4%,0.6%),salt addition amount(mass ratio of 2%,5%,8%)and aging time(3,5,7 d)to ferment mustard.Sensory evaluation and color difference analysis are carried out on the produced mustard.Using sensory score as the evaluation index,response surface test is designed to optimize the fermentation process parameters.Quality analysis(pH value,color difference,total acid content and amino acid nitrogen content)is also performed.The results show that the quality of mustard is the best when the aging time is 5 d,the salt addition amount is 5%and Lactobacillus inoculation amount is 0.6%,and the sensory score can reach(38.7±1.5)points.The taste is sour,the fermentation liquid is clear,the color is bright,the pH value is 3.85,the total acid content is 0.52%,the nitrite content is 0.12 mg/kg,and the amino acid nitrogen content is(0.082±0.001)g/100 g.

关 键 词：芥菜 响应面法 发酵工艺优化 生产参数控制 

分 类 号：TS205.5[轻工技术与工程—食品科学]