摘要
为了研究复合菌种对涪陵青菜头泡菜品质的影响,以重庆涪陵特色青菜头为原料制作泡菜,对发酵过程中菌落数、p H和总酸、亚硝酸盐、还原糖、游离氨基酸、有机酸(乳酸和乙酸)进行测定,对发酵成熟泡菜进行感官评价。结果表明,人工接种复合菌种组乳酸菌数、总酸和乳酸含量高于自然发酵对照组,pH值和还原糖含量低于对照组,硝酸盐含量峰值(仅为2.61 mg/kg)远小于对照组(6.12 mg/kg);在整个发酵时期,人工接种复合菌种组游离氨基酸总量、鲜味氨基酸含量均高于对照组,且人工接种复合菌种组泡菜口感和外观均优于对照组。综合实验结果,接种复合菌种不仅能缩短泡菜发酵周期、提高泡菜食用安全性,还有利于改善青菜头泡菜的口感。
In order to evaluate the effect of mixed starter cultures on quality and organic acids of tumorous stem mustard pickles,the characteristic tumorous stem mustard(Chongqing,Fuling)was used to make pickles.The colony count,pH value and total acids,nitrite,reducing sugar,free amino acids and organic acids(lactic acid and acetic acid)were determined and sensory was evaluated during fermentation process.The results showed that the lactic acid bacteria,total acids and lactic acid of mixed starter cultures samples were higher than those of the control,while pH value and reducing sugar were lower than those of the control and nitrite(2.61 mg/kg)was lower than that of the control(6.12 mg/kg).During the whole fermentation process,the total amount of free amino acids and the content of delicious amino acids in the mixed starter cultures pickles were higher than those in the control,and the taste and appearance of pickles in the mixed starter cultures samples were better than those in the control group.The results showed that inoculation of compound bacteria could not only shorten the fermentation period of pickles,improve the safety of pickles,but also improve the taste of pickles.
作者
任亭
刘玉凌
彭玉梅
曾胜
贺云川
杨波
栾兴霞
罗远莉
REN Ting;LIU Yuling;PENG Yumei;ZENG Sheng;HE Yunchuan;YANG Bo;LUAN Xingxia;LUO Yuanli(Southeast Chongqing Academy of Agricultural Sciences,Chongqing 408000,China;Chongqing Fuling Zhacai Group Co.,Ltd.,Chongqing 408000,China)
出处
《食品科技》
CAS
北大核心
2020年第1期29-35,共7页
Food Science and Technology
基金
2018年重庆市农业综合开发市级集中科技推广项目
2017年涪陵区科技计划项目(应用技术研究与开发资金一般类)(FLKW,2017ABB1028)
2019重庆市技术创新与应用发展项目(cstc2019jscx-msxmX0323)。
关键词
复合菌种
青菜头泡菜
品质
有机酸
游离氨基酸
mixed starter cultures
Tumorous stem mustard pickle
quality
organic acids
free amino acid
作者简介
任亭(1991—),女,重庆人,硕士,助理研究员,研究方向为农产品加工及贮藏。;通信作者:罗远莉
