乳酸菌发酵韩国泡菜工艺优化研究
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摘要
以大白菜和乳酸菌为主要原料,干法腌制韩国泡菜。通过测定pH值、亚硝酸盐含量及感官评分,研究在不同蔗糖添加量、食盐添加量、乳酸菌添加量和香辛料添加量条件下韩国泡菜的品质变化。在单因素基础上进行正交试验,研究结果表明:最优工艺条件为乳酸菌添加量1%,蔗糖添加量4%,食盐添加量2%,香辛料添加量3%。在此工艺条件下,可发酵生产出酸香纯正、清爽可口的泡菜。
Chinese cabbage and lactic acid bacteria are used as main raw materials for dry-cured pickles. By measuring the pH value, nitrite content and sensory score, the quality changes of Korean kimchi are studied under the conditions of different additive amount of sucrose, salt, lactic acid bacteria and spices. Orthogonal experiments are carried out on the basis of single factor. The results show that the optimum technological conditions are 1% lactic acid bacteria, 4% sucrose, 2% salt and 3% spices. Under these conditions, pickles with pure sour flavor and refreshing taste can be produced by fermentation.
Chinese cabbage and lactic acid bacteria are used as main raw materials for dry-cured pickles. By measuring the pH value, nitrite content and sensory score, the quality changes of Korean kimchi are studied under the conditions of different additive amount of sucrose, salt, lactic acid bacteria and spices. Orthogonal experiments are carried out on the basis of single factor. The results show that the optimum technological conditions are 1% lactic acid bacteria, 4% sucrose, 2% salt and 3% spices. Under these conditions, pickles with pure sour flavor and refreshing taste can be produced by fermentation.
引文
[1]徐丹萍,蒲彪,敖晓琳,等.传统泡菜中乳酸菌的研究现状[J].食品工业科技,2013,34(19):369-372.
[2]吕晓华,宋怡,黄承钰.新型泡菜直投式功能菌剂的安全性研究[J].中国调味品,2012,37(2):17-20.
[3]杨晓晖,籍保平,李博,等.泡菜中优良乳酸菌的分离鉴定及其发酵性能的研究[J].食品科学,2005,26(5):130-134.
[4]Hill I R,Kenworthy R,Porter P.The effect of dietary lactobacilli on in-vitro catabolic activities of the small-intestinal microflora of newly weaned pigs[J].Journal of Medical Microbiology,1990(3):593-605.
[5]曹佳璐,张列兵.韩国泡菜乳酸菌研究进展[J].中国食品学报,2017(10):184-193.
[6]Park H D,Rhee C H.Atimutagenic activity of Lactobacillus plantarum KLAB21 is isolated from kimchi Korean fermented vegetables[J].Biotechnology Letters,2001,23(19):1583-1589.
[7]生书晶,佘婷婷,吴映明,等.中国泡菜研究的现状、问题及建议[J].中国调味品,2015,40(9):113-116.
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[9]苏扬.韩国泡菜的制法及其风味化学原理探讨[J].中国调味品,2010,35(8):71-74.
[10]李文婷,车振明,雷激,等.乳酸菌制剂发酵泡菜最佳工艺条件的研究[J].中国调味品,2011,36(10):33-38.
[11]李文婷,车振明,龚丽,等.发酵泡菜用乳酸菌制剂产酸特性的研究[J].食品工业科技,2012,33(7):135-138.
[12]袁亚,池金颖,黄丹丹,等.人工接种乳酸菌对泡菜感官品质和亚硝酸盐含量的影响[J].食品工业科技,2012,33(7):119-122.
[13]陈功.中国泡菜品质评定与标准探讨[J].食品工业科技,2009,30(2):335-338.
[14]王启军.食品分析实验[M].北京:化学工业出版社,2010.
[15]俞灵芳,刘娟,沈勇根,等.川式与韩式泡菜加工工艺的比较[J].食品与发酵工业,2014,40(8):109-113.
[16]杨性民,刘青梅,徐喜圆.人工接种对泡菜品质及亚硝酸盐含量的影响[J].浙江大学学报:农业与生命科学版,2003,29(3):291-294.
[17]刘芳,刘清斌,曹新志,等.乳酸菌发酵保健泡菜的研制[J].食品研发与开发,2012(4):33.
[18]张鹏举,孙月娥,马莉,等.直投式乳酸菌发酵黄瓜泡菜工艺的研究[J].中国调味品,2014,39(11):70-74.
[19]张鹏,张兰威,吴海波.香辛料对四川泡菜中酵母菌生长的影响[J].中国调味品,2007(6):28-31.
[20]梁颖,丁莹,闫帅,等.香辛料提取物对常见食源致病菌的抗菌活性[J].江苏农业学报,2013,29(4):876-879.
[21]孙力军,张中,孙德坤,等.4种香辛料对泡菜发酵过程中乳酸菌生长的影响[J].食品与发酵工业,2004(8):22-24.
[2]吕晓华,宋怡,黄承钰.新型泡菜直投式功能菌剂的安全性研究[J].中国调味品,2012,37(2):17-20.
[3]杨晓晖,籍保平,李博,等.泡菜中优良乳酸菌的分离鉴定及其发酵性能的研究[J].食品科学,2005,26(5):130-134.
[4]Hill I R,Kenworthy R,Porter P.The effect of dietary lactobacilli on in-vitro catabolic activities of the small-intestinal microflora of newly weaned pigs[J].Journal of Medical Microbiology,1990(3):593-605.
[5]曹佳璐,张列兵.韩国泡菜乳酸菌研究进展[J].中国食品学报,2017(10):184-193.
[6]Park H D,Rhee C H.Atimutagenic activity of Lactobacillus plantarum KLAB21 is isolated from kimchi Korean fermented vegetables[J].Biotechnology Letters,2001,23(19):1583-1589.
[7]生书晶,佘婷婷,吴映明,等.中国泡菜研究的现状、问题及建议[J].中国调味品,2015,40(9):113-116.
[8]赵丽珺,齐凤兰,陈有容.泡菜研究现状及展望[J].食品研究与开发,2004,25(3):21-24.
[9]苏扬.韩国泡菜的制法及其风味化学原理探讨[J].中国调味品,2010,35(8):71-74.
[10]李文婷,车振明,雷激,等.乳酸菌制剂发酵泡菜最佳工艺条件的研究[J].中国调味品,2011,36(10):33-38.
[11]李文婷,车振明,龚丽,等.发酵泡菜用乳酸菌制剂产酸特性的研究[J].食品工业科技,2012,33(7):135-138.
[12]袁亚,池金颖,黄丹丹,等.人工接种乳酸菌对泡菜感官品质和亚硝酸盐含量的影响[J].食品工业科技,2012,33(7):119-122.
[13]陈功.中国泡菜品质评定与标准探讨[J].食品工业科技,2009,30(2):335-338.
[14]王启军.食品分析实验[M].北京:化学工业出版社,2010.
[15]俞灵芳,刘娟,沈勇根,等.川式与韩式泡菜加工工艺的比较[J].食品与发酵工业,2014,40(8):109-113.
[16]杨性民,刘青梅,徐喜圆.人工接种对泡菜品质及亚硝酸盐含量的影响[J].浙江大学学报:农业与生命科学版,2003,29(3):291-294.
[17]刘芳,刘清斌,曹新志,等.乳酸菌发酵保健泡菜的研制[J].食品研发与开发,2012(4):33.
[18]张鹏举,孙月娥,马莉,等.直投式乳酸菌发酵黄瓜泡菜工艺的研究[J].中国调味品,2014,39(11):70-74.
[19]张鹏,张兰威,吴海波.香辛料对四川泡菜中酵母菌生长的影响[J].中国调味品,2007(6):28-31.
[20]梁颖,丁莹,闫帅,等.香辛料提取物对常见食源致病菌的抗菌活性[J].江苏农业学报,2013,29(4):876-879.
[21]孙力军,张中,孙德坤,等.4种香辛料对泡菜发酵过程中乳酸菌生长的影响[J].食品与发酵工业,2004(8):22-24.