辣白菜制作工艺优化
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摘要
本研究探索了辣白菜制作的工艺参数并进行工艺组合优化。以盐度、苹果梨添加量、发酵时间和糖添加量为影响因素,还原糖、总酸、pH、亚硝酸盐和感官评定为评价指标进行综合评分,分别通过单因素实验和正交试验,确定最优工艺组合参数。结果表明:盐度增加(1.5%～3.5%)使总酸逐渐减小,p H逐渐增大,亚硝酸盐含量降低;糖、苹果梨的添加能够为辣白菜的乳酸发酵提供还原糖,降低亚硝酸盐的含量;盐添加量、苹果梨添加量和发酵时间对辣白菜品质影响显著(p <0.05);优化的辣白菜制作工艺条件为盐度2.5%,苹果梨添加量为7%,4℃条件下发酵时间9 d,糖添加量3.5%,此时综合评分为(94.80±2.23)分。该工艺条件下制作的辣白菜符合国家标准GB 2714-2015及行业标准SB/T 10439-2007,可为辣白菜生产提供指导依据。
The effects of processing parameters on the making of kimchi were investigated and the process combination was optimized.The additive of salt,apple-pear,the fermentation time and sugar contents were taken as affecting factors. The reducing sugar,total acid,pH value,nitrite and sensory evaluation were taken as the evaluation indexes. In addition,comprehensive scoring method was used to determine a comprehensive score.The optimal process combination parameters were determined by single factor experiments and orthogonal experiment,respectively. The results showed that the total acid decreased,the pH value increased,and the nitrite contents decreased gradually with the increasing of salinity( 1.5% ～3.5%).The addition of sugar and apple-pear could provide reducing sugar and reduce the contents of nitrite for the lactic acid fermentation of the kimchi.The effects of salt addition,apple-pear addition,fermentation time and sugar addition on the quality of kimchi were significant( p < 0.05). The optimized processing conditions were as follows: The salinity was 2.5%,additive amount of apple-pear was 7%,fermentation time was 9 d at the temperature of 4 ℃,and additive amount of sugar was 3.5%.The comprehensive score was( 94.80 ± 2.23). The prepared kimchi under this process meets the national standards GB 2714-2015 and industry standards SB/T 10439-2007,which could provide guidance for the production of the kimchi.
The effects of processing parameters on the making of kimchi were investigated and the process combination was optimized.The additive of salt,apple-pear,the fermentation time and sugar contents were taken as affecting factors. The reducing sugar,total acid,pH value,nitrite and sensory evaluation were taken as the evaluation indexes. In addition,comprehensive scoring method was used to determine a comprehensive score.The optimal process combination parameters were determined by single factor experiments and orthogonal experiment,respectively. The results showed that the total acid decreased,the pH value increased,and the nitrite contents decreased gradually with the increasing of salinity( 1.5% ～3.5%).The addition of sugar and apple-pear could provide reducing sugar and reduce the contents of nitrite for the lactic acid fermentation of the kimchi.The effects of salt addition,apple-pear addition,fermentation time and sugar addition on the quality of kimchi were significant( p < 0.05). The optimized processing conditions were as follows: The salinity was 2.5%,additive amount of apple-pear was 7%,fermentation time was 9 d at the temperature of 4 ℃,and additive amount of sugar was 3.5%.The comprehensive score was( 94.80 ± 2.23). The prepared kimchi under this process meets the national standards GB 2714-2015 and industry standards SB/T 10439-2007,which could provide guidance for the production of the kimchi.
引文
[1]王治同,宋宁,胥廷良,等.超高压处理对软包装辣白菜质构和色泽的影响[J].食品科技,2017,42(4):57-61.
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[10]张蕾.延边腌制与发酵咸菜的风味料研究及其配方优化[D].长春:吉林农业大学,2014.
[11]邹华军,李鸣,杨雪峰,等.传统泡菜与乳酸菌发酵泡菜亚硝酸盐和硝酸盐含量动态变化分析[J].现代预防医学,2013,40(20):3732-3734.
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[13]朴泓洁,黄存辉,金清.肠膜明串珠菌发酵对四川泡菜品质的影响[J].食品科技,2018,43(8):31-35.
[14]张梦梅,李小艳,胡露,等.低温乳酸菌发酵泡白菜有机酸和游离氨基酸含量分析[J].食品与发酵工业,2015,41(11):137-142.
[15]Seo S,Park S,Kim E,et al.A GC-MS based metabolomics approach to determine the effect of salinity on Kimchi[J]. Food Research International,2018,105:492-498.
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[17]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.
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[19]李范洙,李铉军,朴惠淑,等.苹果梨添加量对辣白菜理化及感官品质的影响[J].中国调味品,2011(12):67-71.
[20]张文娟,陈安特,韩宇琴,等.酿酒酵母对萝卜泡菜发酵的影响[J].食品与发酵工业,2017,43(8):134-137.
[21]褚路路,杨丽聪,郑国栋.响应面法优化大白菜腌制条件[J].食品工业科技,2018,39(14):147-151.
[22]迟雪梅,于爽,姜南,等.包心白菜发酵工艺筛选及营养价值评定[J].中国调味品,2017(12):44-49.
[23]黄盛蓝,杜木英,周先容,等.发软泡菜品质及风味物质主成分分析[J].食品与机械,2017,33(12):36-44.
[24]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.
[25]苑玉凤.多指标正交试验分析[J].湖北汽车工业学院学报,2005(4):53-56.
[26]李淑媛,张磊.长货架期东北辣白菜的研究[J].中国食品添加剂,2014(7):94-97.
[27]Gupta U C,Gupta S C.Sources and deficiency diseases of mineral nutrients in human health and nutrition:A review[J].Pedosphere,2014,24(1):13-38.
[28]Zhang W,Cui D,Ying Y.Orthogonal test design to optimize the acoustic vibration method for pear texture measurement[J].Postharvest Biology and Technology,2015,107:33-42.
[2]Kwon Y,Park Y,Chang H,et al.Relationship between plant food(fruits,vegetables,and kimchi)consumption and the prevalence of rhinitis among Korean adults:Based on the 2011and 2012 Korea national health and nutrition examination survey data[J].Journal of Medicinal Food,2016,19(12):1130-1140.
[3]Milkowski A,Garg H K,Coughlin J R,et al. Nutritional epidemiology in the context of nitric oxide biology:A risk-benefit evaluation for dietary nitrite and nitrate[J]. Nitric Oxide-biology and Chemistry,2010,22(2):110-119.
[4]甘奕,李洪军,付杨,等.韩国泡菜制作过程中理化特性及微生物的变化[J].食品科学,2014(15):166-171.
[5]Levallois P,Ayotte P,Van Maanen J M,et al. Excretion of volatile nitrosamines in a rural population in relation to food and drinking water consumption[J]. Food and Chemical Toxicology,2000,38(11):1013-1019.
[6]李德风,黎迅,刘焱,等.发酵蔬菜的安全性研究进展[J].中国酿造,2016(4):11-14.
[7]Jung K,Park K,Bullerman L. Anticancer effects of leek kimchi on human cancer cells[J].Nutraceuticals and Food,2007,3(7):250-254.
[8]Kim B,Park K Y,Kim H Y,et al. Anti-aging effects and mechanisms of kimchi during fermentation under stress-induced premature senescence cellular system[J]. Food Science and Biotechnology,2011,20(3):643-649.
[9]任大勇,宫圣洁,周亭亭,等.朝鲜族辣白菜中益生性乳酸菌的筛选及其功能特性[J].中国食品学报,2018,18(7):76-82.
[10]张蕾.延边腌制与发酵咸菜的风味料研究及其配方优化[D].长春:吉林农业大学,2014.
[11]邹华军,李鸣,杨雪峰,等.传统泡菜与乳酸菌发酵泡菜亚硝酸盐和硝酸盐含量动态变化分析[J].现代预防医学,2013,40(20):3732-3734.
[12]肖珍,谢笔钧,孙智达.莲房原花青素对紫甘蓝泡菜亚硝酸盐的抑制作用[J].食品工业科技,2018,39(11):67-73.
[13]朴泓洁,黄存辉,金清.肠膜明串珠菌发酵对四川泡菜品质的影响[J].食品科技,2018,43(8):31-35.
[14]张梦梅,李小艳,胡露,等.低温乳酸菌发酵泡白菜有机酸和游离氨基酸含量分析[J].食品与发酵工业,2015,41(11):137-142.
[15]Seo S,Park S,Kim E,et al.A GC-MS based metabolomics approach to determine the effect of salinity on Kimchi[J]. Food Research International,2018,105:492-498.
[16]崔凤月,王愈.辣白菜工艺特色及改进措施的初步探讨[J].中国酿造,2011(10):160-163.
[17]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.
[18]余文华,杜丹青,张颖,等.耐低温乳酸菌发酵泡菜的研究[J].食品与发酵科技,2012,48(6):17-19.
[19]李范洙,李铉军,朴惠淑,等.苹果梨添加量对辣白菜理化及感官品质的影响[J].中国调味品,2011(12):67-71.
[20]张文娟,陈安特,韩宇琴,等.酿酒酵母对萝卜泡菜发酵的影响[J].食品与发酵工业,2017,43(8):134-137.
[21]褚路路,杨丽聪,郑国栋.响应面法优化大白菜腌制条件[J].食品工业科技,2018,39(14):147-151.
[22]迟雪梅,于爽,姜南,等.包心白菜发酵工艺筛选及营养价值评定[J].中国调味品,2017(12):44-49.
[23]黄盛蓝,杜木英,周先容,等.发软泡菜品质及风味物质主成分分析[J].食品与机械,2017,33(12):36-44.
[24]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.
[25]苑玉凤.多指标正交试验分析[J].湖北汽车工业学院学报,2005(4):53-56.
[26]李淑媛,张磊.长货架期东北辣白菜的研究[J].中国食品添加剂,2014(7):94-97.
[27]Gupta U C,Gupta S C.Sources and deficiency diseases of mineral nutrients in human health and nutrition:A review[J].Pedosphere,2014,24(1):13-38.
[28]Zhang W,Cui D,Ying Y.Orthogonal test design to optimize the acoustic vibration method for pear texture measurement[J].Postharvest Biology and Technology,2015,107:33-42.