糟姜在加工过程中微生物区系及产品保藏研究
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摘要
糟姜(Zao-ginger)是嫩姜片与红辣椒丁，配以花椒，大蒜，适量食盐自然发酵而成的泡菜类食品。具有酸，辣，香，脆等特点，色泽红白鲜明，具有增强食欲，和胃消火之功效。是菜品中色，香，味俱全的典范。
目前糟姜生产存在共同的问题。第一，糟姜加工周期长，制约了其产量的增加和规模的扩大。第二，糟姜在保藏过程中存在品质问题，生产时如果经过热烫灭菌处理，生姜色泽很快变暗，不经过热烫灭菌则不易变色，但容易出现过酸和发软现象，甚至腐败，严重影响糟姜所具有的口感和滋味。糟姜的发展方向应该是能够实现绿色化的同时又能保证糟姜的色、香、味，其加工工艺的改革需要科学的理论作为基础，掌握糟姜在加工和保藏过程中的微生物变化规律是正确指导糟姜现代化技术的保证。通过对糟姜中微生物变化规律的初步分析，将对糟姜发酵过程作一些解释，也为传统糟姜现代化加工技术的进一步研究奠定基础。
本文以湖北来凤凤头姜公司生产的糟姜为研究对象，研究了温度、抗氧化剂以及络合剂对稽姜的护色作用。以及温度和几种保脆剂对糟姜的保脆效果。利用经典的微生物生理生化鉴定方法，在糟姜发酵生产的不同时期，对糟姜进行了微生物区系的研究，同时进行理化指标检测。实验结果如下：
(1)在糟姜护色处理中，就温度、Vc、Na_2-EDTA、CaCl_2几个因素对糟姜的护色效果进行了单因素实验，通过对褐变度和色差的分析，得出最佳的处理方案如下：温度为80℃、20min；Vc的添加量为0.3％；Na_2-EDTA的添加量为0.3％；caCl_2在护色过程中的作用不是很明显，但0.04％的添加量稍好。就温度，Vc，Na_2-EDTA，CaCl_2几个因素进行了正交实验，得出最佳方案如下：70℃+0.02％Na_2-EDTA+0.2％Vc+0.04％CaCl_2。
(2)在糟姜保脆处理中，就温度、CaCl_2对糟姜的脆性影响进行单因素实验，就CaCl_2和海藻酸钠对糟姜的保脆效果进行了复合实验，通过质构仪对处理后的硬度(Hardness)和脆度(Fracturability)进行分析，得出结论如下：温度为80℃、20min；CaCl_2的添加量为0.04％；CaCl_2与0.02％海藻酸钠复合处理又要优于CaCl_2单独作用的效果，得出最佳组合为0.04％CaCl_2与0.02％海藻酸钠。
(3)在糟姜发酵过程中对总酸、NaCl的含量以及细菌、乳酸菌的数量变化进行了检测，结论如下：总酸含量在前6天处于上升阶段，其中第3到第6天上升最快，6天以后处于平稳阶段；NaCl的含量在3天以后趋于平稳，保持在2.6％左右；微生物数量变化也是从第3天到第6天上升最快，往后数量递减，在3天以后乳酸菌占有绝对优势。可见，糟姜的主要发酵阶段在第3天到第6天，主要发酵微生物为乳酸菌。
(4)在糟姜发酵过程中对微生物进行鉴定，得出结论如下：
糟姜微酸阶段分离的细菌有：短小芽孢杆菌(B．pumilus)、米酒乳杆菌(L．sake)、肠膜明串珠菌(L．mesenteroides)、粪链球菌(S．faecalis)、乳酸片球菌(P．acidialactici)
糟姜酸化成熟阶段分离的细菌有：植物乳杆菌(L．plantarum)、肠膜明串珠菌(L．mesenteroides)、发酵乳杆菌(L．fermentum)、啤酒片球菌(P．pentosaceus)、弯曲乳杆菌(L．curvatus)。
糟姜发酵后期分离的细菌有：植物乳杆菌(L．plantarum)、短乳杆菌(L．brevis)、戊糖片球菌(P．pentossceus)。
Zao-ginger is a production that fermented with tender ginger ,chilli, garlic and common salt. It have some characteristics that acid ,hot, savory and crisp. And have very brilliance colour. To some extent, It can add up your appetite, and can eliminate your hot. In conclusion, Zao-ginger is model dish in colour and sapor.
At present, Zao-ginger have some problems in produce. At first, the production period is very long, whith restricts the output and scale very deeply. Secondly, Zao-ginger's color will become dark if it with heat up. But it will become soft and awfully acid if it without heat up. Which will harm the flavour of zao-ginger. The produce of zao-ginger should assure that zao-ginger have brilliance colour, fragrant, and gout, and it must assure the zao-ginger is safety at the same time. The processing need some scientific theory as guarantee. So, we must clear the ruleof the microbe's change .which can guide the processing of zao-ginger and explain some problems in the processing of ferment. In a word, this is a basic condition for the processing of zao-ginger.
We use the ginger that grow in Hu Bei province as object in this study. Research some factors that effect the colour, temperature, PH, antioxidant and Na_2-EDTA we also research the factors that effect the crisp, temperature and some reagents. On the side, we study the microbial flora in zao-ginger in the processing use the representative method. In the same time, some chemistry and physics factors will be checked. Results of the study were:
(1) These factors that temperature ,Vc, Na_2-EDTA and C aCl_2 were studied in the colour effaction one by one. Result is that: tempetature is 80℃;the amount of Vc is 0.3 %; Na_2-EDTA is 0.3 %; C aCl_2 is 0.04%,its effaction is not evidence. On the side, we make an orthogonal design with temperature, PH, Vc and Na_2-EDTA in order to keep colour, result is that: 70℃+0.02% Na_2-EDTA+0.2% Vc+0.04%CaCl_2
(2) Temperature and Cacl_2 were studied in the crisp of zao-ginger solitude. We also studied the effect of zao-ginger's crisp with CaCl_2 and sodium alginate together'function. And analyse the Hardness and Fracturability by Texture Analyzer .Result is that: tempetature is 80℃; the amount of Cacl_2 is 0.04%; CaCl_2 and sodium alginate together'function is better then the solitude function ofCaCl_2.
(3)We studied the content of total acid and NaCl, and the amount of microbe, Result is that: The total acid is keeping ascend in the first six days, it add up hurry between the third and sixth day. After the sixth days it keep smooth, the content of NaCl is add up hurry in the first three days. the amount of microbe keep hurry speed between the third and sixth day, and decelerate after the sixth day.
(4) The dominant bacteria in zao-ginger have been checked, Result is that:
The dominant bacteria in the mini-acids phrase: B.pumilus; L.sake; Lmesenteroides; S.faecalis; P.acidialactici
The dominant bacteria in the acidification phrase: L.plantarum; L.mesenteroides; L.fermentum; P.pentosaceus; L.curvatus
The dominant bacteria in the back phrase: L.brevis; P.pentosaceus L.plantarum
目前糟姜生产存在共同的问题。第一，糟姜加工周期长，制约了其产量的增加和规模的扩大。第二，糟姜在保藏过程中存在品质问题，生产时如果经过热烫灭菌处理，生姜色泽很快变暗，不经过热烫灭菌则不易变色，但容易出现过酸和发软现象，甚至腐败，严重影响糟姜所具有的口感和滋味。糟姜的发展方向应该是能够实现绿色化的同时又能保证糟姜的色、香、味，其加工工艺的改革需要科学的理论作为基础，掌握糟姜在加工和保藏过程中的微生物变化规律是正确指导糟姜现代化技术的保证。通过对糟姜中微生物变化规律的初步分析，将对糟姜发酵过程作一些解释，也为传统糟姜现代化加工技术的进一步研究奠定基础。
本文以湖北来凤凤头姜公司生产的糟姜为研究对象，研究了温度、抗氧化剂以及络合剂对稽姜的护色作用。以及温度和几种保脆剂对糟姜的保脆效果。利用经典的微生物生理生化鉴定方法，在糟姜发酵生产的不同时期，对糟姜进行了微生物区系的研究，同时进行理化指标检测。实验结果如下：
(1)在糟姜护色处理中，就温度、Vc、Na_2-EDTA、CaCl_2几个因素对糟姜的护色效果进行了单因素实验，通过对褐变度和色差的分析，得出最佳的处理方案如下：温度为80℃、20min；Vc的添加量为0.3％；Na_2-EDTA的添加量为0.3％；caCl_2在护色过程中的作用不是很明显，但0.04％的添加量稍好。就温度，Vc，Na_2-EDTA，CaCl_2几个因素进行了正交实验，得出最佳方案如下：70℃+0.02％Na_2-EDTA+0.2％Vc+0.04％CaCl_2。
(2)在糟姜保脆处理中，就温度、CaCl_2对糟姜的脆性影响进行单因素实验，就CaCl_2和海藻酸钠对糟姜的保脆效果进行了复合实验，通过质构仪对处理后的硬度(Hardness)和脆度(Fracturability)进行分析，得出结论如下：温度为80℃、20min；CaCl_2的添加量为0.04％；CaCl_2与0.02％海藻酸钠复合处理又要优于CaCl_2单独作用的效果，得出最佳组合为0.04％CaCl_2与0.02％海藻酸钠。
(3)在糟姜发酵过程中对总酸、NaCl的含量以及细菌、乳酸菌的数量变化进行了检测，结论如下：总酸含量在前6天处于上升阶段，其中第3到第6天上升最快，6天以后处于平稳阶段；NaCl的含量在3天以后趋于平稳，保持在2.6％左右；微生物数量变化也是从第3天到第6天上升最快，往后数量递减，在3天以后乳酸菌占有绝对优势。可见，糟姜的主要发酵阶段在第3天到第6天，主要发酵微生物为乳酸菌。
(4)在糟姜发酵过程中对微生物进行鉴定，得出结论如下：
糟姜微酸阶段分离的细菌有：短小芽孢杆菌(B．pumilus)、米酒乳杆菌(L．sake)、肠膜明串珠菌(L．mesenteroides)、粪链球菌(S．faecalis)、乳酸片球菌(P．acidialactici)
糟姜酸化成熟阶段分离的细菌有：植物乳杆菌(L．plantarum)、肠膜明串珠菌(L．mesenteroides)、发酵乳杆菌(L．fermentum)、啤酒片球菌(P．pentosaceus)、弯曲乳杆菌(L．curvatus)。
糟姜发酵后期分离的细菌有：植物乳杆菌(L．plantarum)、短乳杆菌(L．brevis)、戊糖片球菌(P．pentossceus)。
Zao-ginger is a production that fermented with tender ginger ,chilli, garlic and common salt. It have some characteristics that acid ,hot, savory and crisp. And have very brilliance colour. To some extent, It can add up your appetite, and can eliminate your hot. In conclusion, Zao-ginger is model dish in colour and sapor.
At present, Zao-ginger have some problems in produce. At first, the production period is very long, whith restricts the output and scale very deeply. Secondly, Zao-ginger's color will become dark if it with heat up. But it will become soft and awfully acid if it without heat up. Which will harm the flavour of zao-ginger. The produce of zao-ginger should assure that zao-ginger have brilliance colour, fragrant, and gout, and it must assure the zao-ginger is safety at the same time. The processing need some scientific theory as guarantee. So, we must clear the ruleof the microbe's change .which can guide the processing of zao-ginger and explain some problems in the processing of ferment. In a word, this is a basic condition for the processing of zao-ginger.
We use the ginger that grow in Hu Bei province as object in this study. Research some factors that effect the colour, temperature, PH, antioxidant and Na_2-EDTA we also research the factors that effect the crisp, temperature and some reagents. On the side, we study the microbial flora in zao-ginger in the processing use the representative method. In the same time, some chemistry and physics factors will be checked. Results of the study were:
(1) These factors that temperature ,Vc, Na_2-EDTA and C aCl_2 were studied in the colour effaction one by one. Result is that: tempetature is 80℃;the amount of Vc is 0.3 %; Na_2-EDTA is 0.3 %; C aCl_2 is 0.04%,its effaction is not evidence. On the side, we make an orthogonal design with temperature, PH, Vc and Na_2-EDTA in order to keep colour, result is that: 70℃+0.02% Na_2-EDTA+0.2% Vc+0.04%CaCl_2
(2) Temperature and Cacl_2 were studied in the crisp of zao-ginger solitude. We also studied the effect of zao-ginger's crisp with CaCl_2 and sodium alginate together'function. And analyse the Hardness and Fracturability by Texture Analyzer .Result is that: tempetature is 80℃; the amount of Cacl_2 is 0.04%; CaCl_2 and sodium alginate together'function is better then the solitude function ofCaCl_2.
(3)We studied the content of total acid and NaCl, and the amount of microbe, Result is that: The total acid is keeping ascend in the first six days, it add up hurry between the third and sixth day. After the sixth days it keep smooth, the content of NaCl is add up hurry in the first three days. the amount of microbe keep hurry speed between the third and sixth day, and decelerate after the sixth day.
(4) The dominant bacteria in zao-ginger have been checked, Result is that:
The dominant bacteria in the mini-acids phrase: B.pumilus; L.sake; Lmesenteroides; S.faecalis; P.acidialactici
The dominant bacteria in the acidification phrase: L.plantarum; L.mesenteroides; L.fermentum; P.pentosaceus; L.curvatus
The dominant bacteria in the back phrase: L.brevis; P.pentosaceus L.plantarum
引文
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