不同食盐添加量对芥菜腌制过程中主要成分的影响
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摘要
以水东芥菜为原料,在不同食盐添加量下(10%,14%,18%)用干腌法自然发酵90 d,分别对腌制芥菜中的水分、总酸、还原糖、亚硝酸盐和氨基酸态氮的含量进行动态分析。结果表明,腌制过程中,不同食盐添加量下水分均下降;总酸含量与食盐添加量呈负相关;还原糖的含量随着腌制时间的延长总体呈下降趋势;不同食盐添加量下亚硝酸盐的变化基本一致,有亚硝峰出现,且食盐添加量越低,亚硝峰越高;氨基酸态氮的含量总体均有所增加,但在腌制后期,食盐添加量18%的条件下,氨基酸态氮含量最低。
Shuidong mustard was naturally fermented under dry salt method by adding different salt additions(10%,14%,18%) for 90 d,contents of water,titratable acid,reducing sugar,nitrite and amino nitrogen in mustard were analyzed during picking. Results showed that water content in mustard decreased in different salt content. The content of titratable acid was negatively correlated with the amount of salt added. Besides,the content of reducing sugar decreased in general regardless of salinity. Nitrite contents under different salinity displayed the same trend and there was appearance of nitrite peak,the lower the amount of salt,the greater the peak of nitrite. The content of amino nitrogen increased as a whole,but the final content of amino nitrogen was the lowest with 18% salt content.
Shuidong mustard was naturally fermented under dry salt method by adding different salt additions(10%,14%,18%) for 90 d,contents of water,titratable acid,reducing sugar,nitrite and amino nitrogen in mustard were analyzed during picking. Results showed that water content in mustard decreased in different salt content. The content of titratable acid was negatively correlated with the amount of salt added. Besides,the content of reducing sugar decreased in general regardless of salinity. Nitrite contents under different salinity displayed the same trend and there was appearance of nitrite peak,the lower the amount of salt,the greater the peak of nitrite. The content of amino nitrogen increased as a whole,but the final content of amino nitrogen was the lowest with 18% salt content.
引文
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[5]段小明,陈萃,曹玉梅,等.西兰花茎泡菜的研制及发酵过程中理化指标变化规律[J].食品与发酵工业,2014,40(5):106-111.
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[21]凌洁玉,陈旭,陈思羽,等.植物乳杆菌降解亚硝酸盐及其亚硝酸盐还原酶的研究[J].中国调味品,2017,42(7):72-75.
[22]张庆芳,迟乃玉,郑燕,等.乳酸菌降解亚硝酸盐机理的研究[J].食品与发酵工业,2002,28(8):27-31.
[23]杨性民,刘青梅,奚李峰,等.腌渍雪里蕻亚硝酸盐含量控制研究[J].中国食品学报,2004,4(1):48-51.
[24]Mundt J O,Graham W F,Mccarty I E.Spherical lactic acid-producing bacteria of southern-grown raw and processed vegetables[J].Applied Microbiology,1967,15(6):1 303-1 308.
[25]李学贵.对榨菜在腌制过程中主要成分变化的探讨[J].中国酿造,2003,22(3):9-12.
[26]苏扬,陈云川.泡菜的风味化学及呈味机理的探讨[J].中国调味品,2001,26(4):28-31.
[2]李润生.我国酱腌菜分类问题的探讨[J].中国调味品,1987,12(1):5-9.
[3]孟良玉,兰桃芳,何余堂.酸菜中亚硝酸盐含量变化规律及降低措施的研究[J].中国酿造,2005,24(11):9-10.
[4]张静,徐颖惠,黄艳,等.闽北芥菜腌制过程中亚硝酸盐变化规律的探讨[J].武夷学院学报,2016,35(3):9-14.
[5]段小明,陈萃,曹玉梅,等.西兰花茎泡菜的研制及发酵过程中理化指标变化规律[J].食品与发酵工业,2014,40(5):106-111.
[6]Feng-Di J I,Bao-Ping J I,Li B O,et al.Effect of fermentation on nitrate,nitrite and organic acid contents in traditional pickled Chinese cabbage[J].Journal of Food Processing&Preservation,2009,33(S1):175-186.
[7]国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 2762-2017食品中污染物限量[S].北京:北京标准出版社,2017.
[8]张岩,肖更生,陈卫东,等.发酵蔬菜的研究进展[J].现代食品科技,2005,21(1):184-186.
[9]刘佩瑛.中国芥菜[M].北京:中国农业出版社,1996:75-80.
[10]魏文麟.芥菜分类的研究[J].园艺学报,1982,9(4):33-36.
[11]金伟林.芥菜的营养价值及高产高效栽培技术[J].蔬菜,2014,32(6):40-41.
[12]邓英,宋明,吴康云,等.不同叶用芥菜品种营养成分分析[J].中国蔬菜,2010,31(2):42-45.
[13]刘丹文.腌大叶芥菜的抗氧化性能及其对猪肉糜的抗氧化作用[D].湘潭:湘潭大学,2017.
[14]赵学慧.乳酸发酵在酸腌菜加工中的应用[J].华中农学院学报,1982(4):96-101.
[15]于新颖,刘文丽,殷杰,等.不同食盐浓度下白菜泡菜的乳酸菌数及理化指标变化[J].食品与发酵工业,2015,41(10):119-124.
[16]杨瑞鹏,赵学慧.温度与食盐浓度对乳酸菌区系的影响[J].中国调味品,1991,16(8):15-17.
[17]邓静,李萍萍.大头菜腌制过程中挥发性香味物质变化分析[J].食品科学,2013,34(24):225-229.
[18]张艳.菊芋传统腌制过程中品质变化的研究[D].重庆:西南大学,2009.
[19]沈明珠,翟宝杰,东惠茹,等.蔬菜硝酸盐累积的研究---Ⅰ.不同蔬菜硝酸盐和亚硝酸盐含量评价[J].园艺学报,1982,9(4):41-48.
[20]王凡.几种蔬菜腌渍过程中亚硝酸盐含量变化的研究[J].农产品加工,2016(1):6-9,11.
[21]凌洁玉,陈旭,陈思羽,等.植物乳杆菌降解亚硝酸盐及其亚硝酸盐还原酶的研究[J].中国调味品,2017,42(7):72-75.
[22]张庆芳,迟乃玉,郑燕,等.乳酸菌降解亚硝酸盐机理的研究[J].食品与发酵工业,2002,28(8):27-31.
[23]杨性民,刘青梅,奚李峰,等.腌渍雪里蕻亚硝酸盐含量控制研究[J].中国食品学报,2004,4(1):48-51.
[24]Mundt J O,Graham W F,Mccarty I E.Spherical lactic acid-producing bacteria of southern-grown raw and processed vegetables[J].Applied Microbiology,1967,15(6):1 303-1 308.
[25]李学贵.对榨菜在腌制过程中主要成分变化的探讨[J].中国酿造,2003,22(3):9-12.
[26]苏扬,陈云川.泡菜的风味化学及呈味机理的探讨[J].中国调味品,2001,26(4):28-31.