摘要
为探索泡豇豆的最佳发酵方式,研究了自然发酵、母水发酵及直投式乳酸菌剂发酵3种不同发酵方式对泡豇豆色泽、总酸、亚硝酸盐等品质的影响,同时探讨了其硬度与原果胶变化的相关性。结果表明:3种发酵方式下,泡豇豆亮度值L*、红绿值a*,Vc和原果胶含量、硬度均显著降低(P<0.05),而黄蓝值b*和总酸含量显著上升(P<0.05),均有亚硝酸盐峰出现,且原果胶含量与硬度密切相关,其中直投式乳酸菌剂发酵样品色泽好,产酸能力强,启酵快,亚硝酸盐含量相对较低,Vc及硬度保持好,优于自然发酵和母水发酵。因此,直投式乳酸菌剂发酵豇豆综合品质较好,适宜于豇豆的发酵。
The aim of the study is to evaluate the effect of three methods including natural fermention,aged brine fermentation and direct vat set fermentation on the quality of pickled cowpea.The changes in color,total acid,nitrite among the three kinds of pickled cowpeas are analyzed,and the correlation between hardness and protopectin content is also investigated.The results show that brightness value L*,redness to greenness value a*,vitamin C,protopectin content and hardness are significant decreased(P<0.05),while yellowness to blueness value b*and total acidity are significant increased(P<0.05),and there is nitrite peak in the three kinds of fermentation methods.Correlation analysis exhibits a high relationship between protopectin content and hardness value.The pickled cowpea with direct vat set fermentation possesses good color,strong acid-producing ability,quick start fermentation and low nitrite content,so its quality is better than that of the other two methods.Thus the direct vat set fermentation is the most suitable method for processing pickled cowpea.
作者
陈凤
游玉明
张冬梅
朱建勇
CHEN Feng;YOU Yu-ming;ZHANG Dong-mei;ZHU Jian-yong(College of Forestry and Life Science,Chongqing University of Arts and Sciences, Chongqing 402160,China)
出处
《中国调味品》
CAS
北大核心
2018年第12期44-49,共6页
China Condiment
基金
国家级大学生创新创业训练计划项目(201710642005)
重庆市教委科技项目(KJ101209)
关键词
发酵方式
泡豇豆
品质
硬度
果胶
fermentation methods
pickled cowpea
quality
hardness
pectin
