摘要
以西兰花茎为原料,研究了自然发酵和接种植物乳杆菌发酵过程中pH值、亚硝酸盐含量的变化,并对发酵结束时VC含量、还原糖含量、硬度、色泽和感官品质进行分析。结果表明:西兰花茎发酵周期为7 d,发酵过程中pH值,亚硝酸盐含量逐渐降低。发酵结束时VC含量、还原糖含量均较低,且植物乳杆菌组发酵低于自然发酵组;添加2%Ca Cl2组硬度高于其他组,漂烫处理组泡菜绿色值较高。其中接种植物乳杆菌并添加2%Ca Cl2的发酵西兰花茎具有良好的泡菜色泽,硬度较高,且口感和感官品质较好。
The stems of broccoli were fermented by using different methods （natural fermentation, artificial fermentation through inoculating Lactobacillus plantarum）, and the changes in the pH-value and nitrate content of broccoli stems in the process of fermentation were studied, and their Vc content, reducing sugar content, hardness, color and sensory quality at the end of the fer- mentation were analyzed. The results showed that the fermentation period of broccoli stems was 7 days. The pH-value and nitrite content reduced gradually in the process of fermentation. At the end of the fermentation, both Vc content and reducing sugar content of broccoli stems were relatively low, and they were lower in artificial fermentation （inoculating L. plantarum） group than in natural fermentation group; the hardness of broccoli stems in 2%-CaC12-adding group was higher than that in other groups; the green value of the pickle in blanching treatment group was higher. The fermented broccoli stems inoculated with L. plantarum and added by 2% CaC12 possessed good color, higher hardness, better taste, and better sensory quality.
出处
《江西农业学报》
CAS
2015年第11期51-54,共4页
Acta Agriculturae Jiangxi
基金
江苏省农业自主创新项目[CX(13)3080]
关键词
西兰花茎
植物乳杆菌
亚硝酸盐
色泽
感官品质
Broccoli stem
Lactobacillus plantarum
Nitrite
Color
Sensory quality
