乳酸菌发酵对富源酸菜品质及安全性的影响
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摘要
采用液态发酵方式,比较乳酸菌发酵和自然发酵的富源酸菜在整个贮藏过程中不同时段的感官、理化指标和微生物变化的规律,评价两种发酵方式对富源酸菜品质及安全性的影响。试验结果表明:与自然发酵相比,乳酸菌发酵的富源酸菜感官品质更优;亚硝酸盐含量较低且亚硝峰值出现得较早、pH值较低、总酸含量较高;乳酸菌活菌数量更多,菌落总数、霉菌和酵母菌数量都较少;大肠杆菌未检出。说明乳酸菌发酵制作的富源酸菜在品质及安全性方面都优于自然发酵的富源酸菜。
In this study,liquid fermentation method was used to evaluate the effect of two fermentation methods on the quality and safety of Fuyuan sauerkraut by comparing the sensory,physical and chemical indicators and microbial changes of Fuyuan sauerkraut with lactic acid bacteria fermentation and natural fermentation in different periods during the whole storage process.The results showed that compared with natural fermentation,the sensory quality of Fuyuan sauerkraut fermented by lactic acid bacteria was better;the nitrite content was lower and the nitrous peak value appeared earlier,the pH value was lower,and the total acid content was higher;the number of live bacteria in lactic acid bacteria was more,the total number of colonies,molds and yeasts were less;Escherichia coli was not detected.The results of this study showed that the quality and safety of Fuyuan sauerkraut produced by lactic acid bacteria fermentation were better than that of Fuyuan sauerkraut produced by natural fermentation.
In this study,liquid fermentation method was used to evaluate the effect of two fermentation methods on the quality and safety of Fuyuan sauerkraut by comparing the sensory,physical and chemical indicators and microbial changes of Fuyuan sauerkraut with lactic acid bacteria fermentation and natural fermentation in different periods during the whole storage process.The results showed that compared with natural fermentation,the sensory quality of Fuyuan sauerkraut fermented by lactic acid bacteria was better;the nitrite content was lower and the nitrous peak value appeared earlier,the pH value was lower,and the total acid content was higher;the number of live bacteria in lactic acid bacteria was more,the total number of colonies,molds and yeasts were less;Escherichia coli was not detected.The results of this study showed that the quality and safety of Fuyuan sauerkraut produced by lactic acid bacteria fermentation were better than that of Fuyuan sauerkraut produced by natural fermentation.
引文
[1]黄慧福,潘丽君,杨丽,等.降低富源酸菜中亚硝酸盐含量的研究[J].食品工业,2018(4):162-166.
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[4]张庆乐,王浩,张丽青,等.茶溶液浸泡对黄瓜中硝酸盐和亚硝酸盐含量的影响[J].食品工业科技,2009,30(4):131-133.
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[7]燕平梅,薛文通,张惠.纯种发酵技术对发酵甘蓝中亚硝酸盐含量的影响[J].中国农业大学学报,2007,12(3):70-74.
[8]王金菊,崔宝宁,张志洲.泡菜风味形成的原理[J].食品研究与开发,2008(12):163-166.
[9]励慧敏.提高酸菜风味包保存期品质的研究[J].食品研究与开发,2011(8):53-55.
[2]韩新锋,刘书亮,张艾青,等.产细菌素植物乳杆菌纯种半固态发酵对泡菜品质的影响[J].中国酿造,2012,31(7):72-76.
[3]黄慧福,杨丽,潘丽君,等.降低叉烧肉中亚硝酸盐残留量的研究[J].食品科技,2017,42(12):133-137.
[4]张庆乐,王浩,张丽青,等.茶溶液浸泡对黄瓜中硝酸盐和亚硝酸盐含量的影响[J].食品工业科技,2009,30(4):131-133.
[5]王向阳,金龙.萝卜干腌制中亚硝酸盐的抑制研究[J].中国调味品,2015,40(2):5-7.
[6]加列西,马那甫,德纳,等.VC清除酱油亚硝酸盐的响应面优化[J].东北农业大学学报,2014,45(7):124-128.
[7]燕平梅,薛文通,张惠.纯种发酵技术对发酵甘蓝中亚硝酸盐含量的影响[J].中国农业大学学报,2007,12(3):70-74.
[8]王金菊,崔宝宁,张志洲.泡菜风味形成的原理[J].食品研究与开发,2008(12):163-166.
[9]励慧敏.提高酸菜风味包保存期品质的研究[J].食品研究与开发,2011(8):53-55.