不锈钢罐和陶瓷罐对发酵辣椒品质及微生物的影响  

Effects of stainless-steel tank and ceramic tank on the quality and microorganisms of fermented chilli

作　　者：钟秋 陈小龙 林洪斌 邢亚阁 李萌 张成毅 李生帅 饶瑜 ZHONG Qiu;CHEN Xiaolong;LIN Hongbin;XING Yage;LI Meng;ZHANG Chengyi;LI Shengshuai;RAO Yu(Yihai(Anhui)Food Technology Co.,Ltd.,Maanshan 243000,China;School of Food and Bioengineering,Xihua University,Chengdu 610039,China)

机构地区：[1]颐海(安徽)食品科技有限公司,安徽马鞍山243000 [2]西华大学食品与生物工程学院,四川成都610039

出　　处：《中国酿造》2025年第4期248-253,共6页China Brewing

基　　金：四川省科技计划重点研发项目(2023YFN0058)。

摘　　要：以不锈钢罐和陶瓷罐为容器发酵辣椒,通过分析理化性质、乳酸菌数等探究发酵辣椒的品质特征和微生物变化。结果表明,发酵过程中不锈钢罐组(ST组)较陶瓷罐组(CK组)的pH先下降至4.0。发酵12 d后ST组乳酸含量(3.65 g/L)和总酸含量(4.61 g/kg)都显著高于CK组(3.11 g/L、3.60 g/kg)(P<0.05);发酵过程中ST组的亚硝酸盐峰值出现早于CK组,12 d后两组的亚硝酸盐含量均低于0.89 mg/kg;发酵后两组的硬度和咀嚼度无显著性差异(P>0.05);ST组发酵过程中乳酸菌数呈稳定上升趋势,最高为7.55 lg(CFU/mL),高于CK组[7.11 lg(CFU/mL)];电子鼻分析结果表明,发酵过程中ST组的氮氧化合物类和醇、部分芳香族化合物类风味物质响应值显著高于CK组(P<0.05)。研究表明,以不锈钢罐为容器发酵泡菜具有可行性,能够提高泡菜的品质,未来在工业生产方面或能够替代传统陶瓷罐发酵泡菜。Chilli was fermented using stainless-steel tank and ceramic tank as containers.The quality characteristics and microbial changes of fermented chilli were explored through analyzing physicochemical properties,lactic acid bacteria count,etc.The results indicated that the pH value of the stain-less-steel tank group(ST group)first decreased to 4.0 than the ceramic tank group(CK group)during the fermentation process.After 12 d of fermenta-tion,the lactic acid content(3.65 g/L)and total acid content(4.61 g/kg)of the ST group were significantly higher than those of the CK group(3.11 g/L,3.60 g/kg)(P<0.05).During the fermentation process,the nitrite peak in the ST group was earlier than that in the CK group,and the nitrite content in both groups was less than 0.89 mg/kg afer 12 d.There was no significant difference in hardness and chewability between the two groups after fermentation(P>0.05).The number of lactic acid bacteria in the ST group showed a stable increase during the fermentation process,reaching a peak of 7.55 lg(CFU/ml),which was higher than the CK group[7.11 lg(CFU/ml)].The results of electronic nose analysis showed that the response values of nitrogen oxides and alcohol,some aromatic compounds in the ST group during the fermentation process were significantly higher than those of the CK group(P<0.05).The study indicated that it was feasible to ferment Paocai in stainless-steel tank,which could improve the quality of Paocai and replace traditional ceramic tank fermented Paocai in industrial production in the future.

关 键 词：不锈钢罐 陶瓷罐 自然发酵 发酵辣椒 

分 类 号：TS201.3[轻工技术与工程—食品科学]