泡菜盐渍-发酵复合新工艺的研究
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摘要
为降低泡菜亚硝酸盐含量,同时保持传统盐渍的风味价值,以市售芥菜为原料,将传统盐渍与人工接种发酵工艺相结合,探讨先高盐盐渍处理后再低盐发酵的复合新工艺对泡菜发酵过程中组分和品质动态的影响。结果表明,泡菜盐渍工艺适宜条件为:盐浓度25%,盐渍温度30℃,盐渍天数6 d。在优化盐渍工艺基础上进行后发酵的正交试验,结果显示随着发酵天数增加,泡菜的pH先下降后趋于稳定,总酸的变化趋势和pH相反,亚硝酸盐含量增加到出现"亚硝峰"后下降最后趋于稳定,得出最佳后发酵工艺条件是:盐水浓度4%、投菌量0.05%、发酵温度30℃。在此工艺下制作的泡菜亚硝酸盐含量(1.39 mg/kg)远低于市售泡菜产品(5.47 mg/kg),且其脆度和咀嚼性也优于市售泡菜。研究结果为开发高品质泡菜制品建立了一种新的工艺技术方法,也为实践生产提供理论参考。
In order to reduce the nitrite content of pickles while maintaining the traditional salty flavor value, using the mustard as a raw material to combine the traditional salting and artificial inoculation fermentation process, explore the effect of a new compounding technology of first high salt and then low salt fermentation on the dynamic changes of components and quality of pickle fermentation. The results showed that the proper condition for pickle salting process was as follows: salt concentration 25%, salting temperature 30 ℃, and salting day 6 d. Based on the optimization of the salting process, the postfermentation orthogonal experiment was performed. The results showed that with the increase of the fermentation days, the pH of the pickles decreased firstly and then stabilized; the change trend of the total acid was opposite to the pH; the nitrite content increased to the "nitrite peak", then dropped to be stable. The optimum post-fermentation process condition was as follows: salt concentration 4%, bacterial inoculum 0.05% and fermentation temperature 30 ℃. The nitrite content(1.39 mg/kg) was much lower than the marketed pickle product(5.47 mg/kg), and its crispness and chewiness were also superior to those of the market. A new process technology method for the development of high-quality pickle products was established and the theoretical reference for practical production was provided.
In order to reduce the nitrite content of pickles while maintaining the traditional salty flavor value, using the mustard as a raw material to combine the traditional salting and artificial inoculation fermentation process, explore the effect of a new compounding technology of first high salt and then low salt fermentation on the dynamic changes of components and quality of pickle fermentation. The results showed that the proper condition for pickle salting process was as follows: salt concentration 25%, salting temperature 30 ℃, and salting day 6 d. Based on the optimization of the salting process, the postfermentation orthogonal experiment was performed. The results showed that with the increase of the fermentation days, the pH of the pickles decreased firstly and then stabilized; the change trend of the total acid was opposite to the pH; the nitrite content increased to the "nitrite peak", then dropped to be stable. The optimum post-fermentation process condition was as follows: salt concentration 4%, bacterial inoculum 0.05% and fermentation temperature 30 ℃. The nitrite content(1.39 mg/kg) was much lower than the marketed pickle product(5.47 mg/kg), and its crispness and chewiness were also superior to those of the market. A new process technology method for the development of high-quality pickle products was established and the theoretical reference for practical production was provided.
引文
[1]玄玉千,朴亨镐,李成焕.含有泡菜乳酸菌发酵物胶膜的抗菌性物品及其制造方法:中国, CN 101085366 A[P]. 2007.
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[4] CHOI W Y, PARK K Y. Anticancer effects of organic Chinese cabbage kimchi[J]. Preventive Nutrition&Food Science,1999, 4(2):113-116.
[5] KIM J H, RYU J D, SONG Y O. The effect of kimchi intake on free radical production and the inhibition of oxidation in young adults and the elderly people[J]. Korean J Community Nutrition, 2002, 7:257-265.
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[7]沈国华,卢英,何丁喜,等.纯菌接种发酵技术在腌渍蔬菜加工上的应用研究(二)纯菌接种发酵技术最佳发酵模式的确定与应用[J].中国调味品, 2002(6):24-27, 36.
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[9]饶箐,尼海峰,涂雪令,等.四川泡菜的产品特点及产业技术发展浅析[J].食品与发酵科技, 2011, 47(4):1-4.
[10]赵立彬.优势菌种筛选与接种发酵提升泡菜营养品质及益生性的研究[D].石河子:石河子大学, 2010.
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[14]赵文红,黄小丹,范敏华,等.自然发酵泡菜中乳酸菌的分离及特性研究(二)[J].现代食品科技, 2003, 19(2):36-37.
[15]杨瑞,张伟,陈炼红,等.发酵条件对泡菜发酵过程中微生物菌系的影响[J].食品与发酵工业, 2005, 31(3):90-92.
[16]任亚妮.四川泡菜专用乳酸菌发酵剂的研究[D].成都:西华大学, 2011.
[17]周光燕.四川地区自然发酵泡菜中乳酸菌的生物特性研究[D].雅安:四川农业大学, 2006.
[18]陈芸芸,李巧云.传统泡菜发酵过程中主要成分的动态分析[J].闽南师范大学学报(自然科学版), 2009, 33(2):112-117.
[19]李文婷,车振明,雷激,等.不同发酵方式泡菜理化指标及微生物数量变化的研究[J].中国调味品, 2011, 36(9):45-50.
[20]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.
[21]华兵,黄升谋,陈露露.腌渍条件对萝卜亚硝酸盐含量的影响[J].湖北文理学院学报, 2013, 34(11):30-32.
[22]刘晓英.泡菜中有机酸对亚硝酸盐降解作用及机理的初步研究[D].泰安:山东农业大学, 2013.
[23]曹秋阁.发酵酸菜保藏过程中品质变化规律及防腐护色的研究[D].哈尔滨:东北农业大学, 2014.
[24]林浩.乳酸菌降解亚硝酸盐机理及其在发酵萝卜中的应用[D].广州:华南理工大学, 2014.
[2] PARK K Y. The nutritional evaluation, and antimutagenic and anticancer effects of kimchi[J]. Journal of the Korean Society of Food&Nutrition, 1995:24.
[3]PARKHD,RHEECH.Antimutagenicactivityof Lactobacillus plantarum KLAB 21 isolated from kimchi Korean fermented vegetables[J]. Biotechnology Letters, 2001, 23(19):1583-1589.
[4] CHOI W Y, PARK K Y. Anticancer effects of organic Chinese cabbage kimchi[J]. Preventive Nutrition&Food Science,1999, 4(2):113-116.
[5] KIM J H, RYU J D, SONG Y O. The effect of kimchi intake on free radical production and the inhibition of oxidation in young adults and the elderly people[J]. Korean J Community Nutrition, 2002, 7:257-265.
[6]杨雪.发酵蔬菜中乳酸菌的分离鉴定及其应用研究[D].武汉:武汉工业学院, 2008.
[7]沈国华,卢英,何丁喜,等.纯菌接种发酵技术在腌渍蔬菜加工上的应用研究(二)纯菌接种发酵技术最佳发酵模式的确定与应用[J].中国调味品, 2002(6):24-27, 36.
[8]杨性民,刘青梅,徐喜圆,等.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(3):57-60.
[9]饶箐,尼海峰,涂雪令,等.四川泡菜的产品特点及产业技术发展浅析[J].食品与发酵科技, 2011, 47(4):1-4.
[10]赵立彬.优势菌种筛选与接种发酵提升泡菜营养品质及益生性的研究[D].石河子:石河子大学, 2010.
[11]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.食品中总酸的测定:GB/T 12456—2008[S].北京:中国标准出版社, 2008.
[12]国家卫生和计划生育委员会,国家食品药品监督管理总局.食品中亚硝酸盐与硝酸盐的测定:GB 5009.33—2016[S].北京:中国标准出版社, 2016.
[13]杜书.酸菜自然发酵过程中风味及质地变化规律研究[D].沈阳:沈阳农业大学, 2013.
[14]赵文红,黄小丹,范敏华,等.自然发酵泡菜中乳酸菌的分离及特性研究(二)[J].现代食品科技, 2003, 19(2):36-37.
[15]杨瑞,张伟,陈炼红,等.发酵条件对泡菜发酵过程中微生物菌系的影响[J].食品与发酵工业, 2005, 31(3):90-92.
[16]任亚妮.四川泡菜专用乳酸菌发酵剂的研究[D].成都:西华大学, 2011.
[17]周光燕.四川地区自然发酵泡菜中乳酸菌的生物特性研究[D].雅安:四川农业大学, 2006.
[18]陈芸芸,李巧云.传统泡菜发酵过程中主要成分的动态分析[J].闽南师范大学学报(自然科学版), 2009, 33(2):112-117.
[19]李文婷,车振明,雷激,等.不同发酵方式泡菜理化指标及微生物数量变化的研究[J].中国调味品, 2011, 36(9):45-50.
[20]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.
[21]华兵,黄升谋,陈露露.腌渍条件对萝卜亚硝酸盐含量的影响[J].湖北文理学院学报, 2013, 34(11):30-32.
[22]刘晓英.泡菜中有机酸对亚硝酸盐降解作用及机理的初步研究[D].泰安:山东农业大学, 2013.
[23]曹秋阁.发酵酸菜保藏过程中品质变化规律及防腐护色的研究[D].哈尔滨:东北农业大学, 2014.
[24]林浩.乳酸菌降解亚硝酸盐机理及其在发酵萝卜中的应用[D].广州:华南理工大学, 2014.