摘要
为确定不同发酵剂对泡萝卜品质的影响,将6种不同微生物群落组成的发酵剂接种泡萝卜7 d,分析发酵过程中基本理化指标、质构特性、亚硝酸盐、17种氨基酸和有机酸含量的变化。结果表明,接种发酵剂2的泡萝卜品质最佳,在接种第4天即可达到成熟。发酵至第7天,发酵剂3接种泡萝卜硬度略高于其他组(P>0.05),且发酵过程中亚硝酸盐含量远低于国家限量卫生标准。发酵过程中,泡萝卜所含氨基酸、有机酸种类丰富,其中接种发酵剂2泡萝卜在发酵7 d甜味和鲜味氨基酸显著高于其他组(P<0.05),谷氨酸含量最高,为(0.18±0.01)mg/g,有机酸含量也显著高于其他组(P<0.05),给予泡萝卜良好的风味品质。综合分析,发酵剂2能为高品质泡萝卜专用发酵剂的开发提供理论依据。
In order to determine the effects of different starter cultures on the quality of pickled radish,white radish pieces were inoculated with each of six multiple-species starter cultures and fermented for up to 7 days,and the changes in basic physicochemical indexes,texture characteristics,and the contents of nitrite,17 amino acids and organic acids were analyzed during fermentation.The results showed that the quality of pickled radish inoculated with starter 2(consisting of Lactobacillus buchneri,Lactobacillus plantarum and Pichia mandshurica)was the best,and it reached maturity on the 4th day.The hardness of fermented radish inoculated with starter 3(composed of L.plantarum,L.buchneri,unclassified Lactobacillus and P.mandshurica)was slightly higher than that of the other groups after 7 days of fermentation(P>0.05),and the content of nitrite in the fermentation process was far lower than the national limit standard.In the fermentation process,pickled radish contained a wide variety of amino acids and organic acids.The contents of sweet and umami amino acids in pickled radish fermented with starter 2 were significantly higher than those in the other groups(P<0.05),with glutamic acid being the most abundant amino acid,(0.18±0.01)mg/g,and the same was observed for organic acids(P<0.05).The amino and organic acids could impart pickled radish with good flavor quality.Overall,starter 2 can be used a specialized starter culture for the production of premium quality pickled radish.
作者
经骐源
李婷
曾凡坤
索化夷
王洪伟
宋佳佳
张玉
JING Qiyuan;LI Ting;ZENG Fankun;SUO Huayi;WANG Hongwei;SONG Jiajia;ZHANG Yu(College of Food Science,Southwest University,Chongqing 400715,China;National Teaching Demonstration Center of Food Science and Engineering,Southwest University,Chongqing 400715,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第22期171-177,共7页
Food Science
基金
重庆市自然科学基金面上项目(cstc2020jcyj-msxm0201)
川菜发展研究中心科研项目(CC19Z15)
中央高校基本科研业务费专项(XDJK2019C071)。
关键词
发酵剂
泡萝卜
接种发酵
理化指标
质构特性
fermentation starters
pickled radish
inoculated fermentation
physicochemical indexes
texture characteristics
