摘要
以红萝卜为原料,在新配制发酵液时预先添加少量不同浓度梯度的乳酸,通过分析泡萝卜感官评价、各品质指标的动态变化规律以及有机酸和游离氨基酸测定结果,研究在直投式发酵下,经乳酸添加后的泡萝卜发酵过程以及风味品质差异,从而改进我国规模化的工业化泡菜生产工艺。结果表明,乳酸的添加能有效加快泡萝卜颜色、质地变化,缩短盐度、可溶性总糖、总酸含量达到平衡的时间,有机酸、游离氨基酸种类、含量均优于对照组泡萝卜,处理组泡萝卜整体成熟度更高。并最终结合感官评分结果确定出0.45%为最优乳酸添加量,所发酵出的泡萝卜感官品质最佳。
With carrots used as raw materials,a small amount of lactic acid with different concentration gradient was added to the newly prepared fermentation broth.By analyzing the sensory evaluation of the radish pickles,the dynamic changes of the quality indexes and the results of the determination of the organic acid and free amino acid,the fermentation process and flavor quality of the radish pickles under the direct fermentation after lactic acid addition were studied.So as to improve the scale production technology of pickled vegetables in China.The results showed that the addition of lactic acid could effectively speed up the change of the radish pickles’ color and texture,and the content of salt,shorten the total soluble sugar and total acid reached the balance time,and the species and content of organic acid and free amino acid were all superior to the control group,and the overall maturity of the treated group was higher.Finally,combined with sensory evaluation results,it was determined that 0.45% was the best lactic acid addition amount,and the sensory quality of the pickled radish was the best.
作者
张慧敏
姜林君
赵江欣
蒋成
张旭
刘兴艳
申光辉
敖晓琳
陈安均
Zhang Huimin;Jiang Linjun;Zhao Jiangxin;Jiang Cheng;Zhang Xu;Liu Xingyan;Shen Guanghui;Ao Xiaolin;Chen Anjun(College ofFood Science,Sichuan Agricultural University,Ya'an,625014)
出处
《基因组学与应用生物学》
CAS
CSCD
北大核心
2020年第1期246-253,共8页
Genomics and Applied Biology
基金
四川省科技支撑计划项目(2015FZ0001)
内江市科技孵化和成果转化专项资金项目共同资助。
关键词
泡萝卜
预加乳酸
直投式发酵
工艺优化
Radish pickles
Addition of lactic acid beforehand
Direct fermentation
Process optimization
作者简介
通信作者:陈安均,Anjunchen@163.com。
