摘要
以"夏阳50号"大白菜为原料,采用正交设计方法进行泡菜发酵试验,以获得最佳感官品质的发酵条件。结果表明:各因素对泡菜感官品质影响的重要程度依次为:温度>发酵天数>乳酸菌液接种量>食盐加入量,最佳发酵组合为a1b2c2d2(乳酸菌液接种量为1%,食盐加入量6%,发酵温度25℃,发酵天数为7d)。在最佳发酵组合条件下采取A(自然发酵)、B(人工接种发酵剂)、C(人工接种发酵剂,并对原料漂烫)3种方式进行发酵并测定其亚硝酸盐、乳酸菌含量,对感官性状进行评价,B、C处理亚硝酸盐含量低于A处理,而乳酸菌数量高于A处理,感官性状综合得分显著高于A处理,表明人工接种发酵剂生产的发酵白菜优于自然发酵白菜。
With＇Xiayang 50＇ cabbages as experimental materials, by orthogonal design, a pickled cabbage fermentation experiment was carried out to select the fermentation conditions for acquiring the best sensory qualities. The results showed that the importance degree of each factor to sensory qualities of pickled cabbages was temperature〉fermentation days〉inoculation amount of lactic acid bacteria〉sah addition amount. And the optimal combination of fermentation conditions was al b1 c2 d2 （inoculation amount of lactic acid bacteria was 1 % ;salt addition amount was 6% ;fermentation temperature was 25℃;fermenting time was 7 days）. Under the optimal combination of fermentation conditions, three fermentation experiments were carried out by 3 methods as follow.A （natural fermentation）,B （inoculated fermentation） and C （blanching and inoculated fermentation）. Then the nitrite of pickled cabbages and lactic acid bacteria concentration were determined, the sensory qualities were evaluated. Through these determinations, several conclusions were got that, the nitrite concentrations of B and C were lower than A,the lactic acid bacteria concentrations higher than A,the sensory qualities better than A. Therefore, that indicated the pickled cabbages with inoculated fermentation was better than those with natural fermentation.
出处
《北方园艺》
CAS
北大核心
2012年第6期150-153,共4页
Northern Horticulture
关键词
大白菜
发酵
人工接种
Chinese cabbage
fermentation
artificial inoculation
