发酵条件对西芹功能性泡菜的品质影响及工艺优化
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摘要
以西芹为主要原料,添加黄芪、枸杞、党参三味中药材汤汁,湿法腌制功能性西芹泡菜。通过测定其总酸、残糖2个指标,对其进行感官评价及评分,探讨蔗糖添加量、中药材浓度、食盐添加量和发酵时间对西芹功能性泡菜品质的影响,并在此基础上优化其腌制工艺。研究结果表明:发酵条件对西芹功能性泡菜的总酸、残糖及感官评分影响明显,总酸、残糖与发酵条件相关系数r接近1,呈高度相关,且具有统计学意义(P<0.05);西芹功能性泡菜的最佳工艺配方为食用盐添加量4%,中药材添加量6%,蔗糖添加量8%,腌制天数7天,此工艺条件下腌制的西芹泡菜口感脆嫩,酸甜适中,香气醇正,具有很好的保健功效。
Take celery as the main raw material,adding Chinese medicinal herbs soup of Astragalus mongholicus,Lycium barbarum and Codonopsis pilosula,the functional pickle celery is cured with wet process.By measuring total acid,residual sugar and sensory evaluation,the effects of sucrose additive amount,concentration of Chinese herbal medicine,salt additive amount and fermentation time on the quality of functional pickle celery are investigated,and the curing process is optimized.The results show that the fermentation conditions have significant effect on the total acid,residual sugar and sensory scores of functional pickle celery,the correlation coefficient r between total acid,residual sugar and fermentation conditions is close to 1,which is highly correlated and statistically significant(P<0.05).The optimum formula of functional pickle celery is as follows:4% edible salt,6%Chinese medicinal herbs,8% sucrose,and curing for 7 days,the celery pickle is crisp and tender,moderately sweet and sour,with aroma and health care function.
Take celery as the main raw material,adding Chinese medicinal herbs soup of Astragalus mongholicus,Lycium barbarum and Codonopsis pilosula,the functional pickle celery is cured with wet process.By measuring total acid,residual sugar and sensory evaluation,the effects of sucrose additive amount,concentration of Chinese herbal medicine,salt additive amount and fermentation time on the quality of functional pickle celery are investigated,and the curing process is optimized.The results show that the fermentation conditions have significant effect on the total acid,residual sugar and sensory scores of functional pickle celery,the correlation coefficient r between total acid,residual sugar and fermentation conditions is close to 1,which is highly correlated and statistically significant(P<0.05).The optimum formula of functional pickle celery is as follows:4% edible salt,6%Chinese medicinal herbs,8% sucrose,and curing for 7 days,the celery pickle is crisp and tender,moderately sweet and sour,with aroma and health care function.
引文
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[24]李敏.不同发酵条件和发酵方式对泡菜感官品质的影响[J].北方园艺,2012(6):150-153.
[2]Choi W Y,Park K Y.Anticancer effects of organic Chinese cabbage kimchi[J].Journal of Food Science and Nutrition,1999,4(2):113-116.
[3]Jung K O,Park K Y,Bullerman L B.Anticancer effects of leek kimchi on human cancer cells[J].Journal of Food Science and Nutrition,2002,7(3):250-254.
[4]李咏富,孟繁博.泡菜微生物与风味品质研究进展[J].中国调味品,2017,42(3):176-186.
[5]Park H D,Rhee C H.Antimutagenic activity of Lactobacillus plantarum KLAB21is isolated from kimchi Korean fermented vegetables[J].Biotechnology Letters,2001,23(19):1583-1589.
[6]周涛.蔬菜腌制品的种类及腌制原理和保藏措施[J].中国调味品,2000(5):6-12.
[7]卢保健.浅谈“药食同源”中药食品和保健品的发展[J].中外健康文摘,2013(50):13-14.
[8]周明,黎冬明,沈勇根,等.西芹生鲜面工艺优化及其质构特性的研究[J].食品工业科技,2016,37(5):217-221.
[9]晋燕(编译).西芹新知[J].食品与药品,2006,8(12B):71.
[10]Rupérez P,Toledano G.Celery by products as a source of mannitol[J].European Food Research and Technology,2003,216(3):224-226.
[11]Kolarovic J,Popovic M,Zlinska J,et al.Antioxidant activities of celery and parsley juices in rats treated with doxorubicin[J].Molecules,2010,15(9):6193-6204.
[12]王洁,邓长泉,石磊,等.党参的现代研究进展[J].中国医药指南,2011,31(9):279-280.
[13]孙军涛,肖付刚,王思琦.决明子枸杞金银花复合饮料的研制[J].食品研究与开发,2017,38(9):108-111.
[14]Zhang X,Yuan Y,Qu W,et al.Method for processing prawn sauce using whole shrimp as raw material:WO2014/206176A1[P].2014.
[15]王立霞.花椒对3种泡菜自然发酵过程中亚硝酸盐含量的影响研究[J].包装与食品机械,2016,34(4):10-14.
[16]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.
[17]郑平,王在谦,李秀萍,等.果醋酿造中糖度测定方法及酒精度和酸度对糖度测定的影响[J].中国调味品,2015,40(9):16-20.
[18]王启军.食品分析试验[M].北京:化学工业出版社,2010.
[19]王德纯,金苏,丁兆阳.几株乳酸菌发酵泡菜的研究和探讨[J].中国食品工业,2008(8):43-44.
[20]林燕文,王茂先,陆宝君.枸杞子和决明子对泡菜中乳酸菌生长的影响[J].食品研究与开发,2006,27(4):67-69.
[21]曾依云,勾洵.不同初始食盐浓度和pH值对泡菜(萝卜)中亚硝酸盐含量的影响[J].现代盐化工,2016,43(4):8-10.
[22]周强,刘蒙佳.腌制条件对泡菜亚硝酸盐含量及pH值的影响[J].中国调味品,2013,38(5):28-30.
[23]李南薇,李宁,廖贵全.乳酸菌发酵泡菜的特性研究[J].陕西科技大学学报,2008,26(5):68-71.
[24]李敏.不同发酵条件和发酵方式对泡菜感官品质的影响[J].北方园艺,2012(6):150-153.