摘要
用乳酸菌发酵香椿芽制备不同风味的香椿芽小菜。检测发酵过程中亚硝酸盐的含量、p H变化情况,确认发酵成熟时间。感官评价发酵的风味小菜,获得较青睐的发酵风味。进行常温和冷藏贮藏方式比较,获得发酵风味小菜适宜的贮藏方式。结果表明,用乳酸菌发酵的香椿芽中亚硝酸盐含量和pH呈现逐渐下降趋势。辣味5 d、甜味6 d,咸味11 d时,亚硝酸盐含量达到安全食用标准, pH稳定在3.8~4.3,感官评价辣味香椿芽小菜的获得认可度最高。常温和冷藏2种贮藏方式均可保藏香椿芽小菜12个月。用乳酸菌发酵香椿芽风味小菜口感酸爽,保留香椿特有的风味,是一种安全、便捷的加工贮藏方式。
Chinese toon sprouts were fermented by Lactobacillus in order to prepare Chinese toon sprouts with different flavors. The change of nitrite content and pH in the fermentation process to confirm the fermentation maturity time was detected. In order to obtain the preferred fermented flavor, the sensory evaluation of fermented flavor dishes was carried out.The suitable storage methods of fermented flavor dishes were obtained by comparing the normal temperature and cold storage methods. The results showed that the nitrite content and pH in Toona sinensis buds fermented by Lactobacillus showed a gradual downward trend. When it was spicy for 5 d, sweet for 6 d and salty for 11 d, the nitrite content reached the safe eating standard, and the pH was stable between 3.8 and 4.3. The spicy Toona sinensis sprout had the highest recognition in sensory evaluation. Both normal temperature and cold storage could preserve Toona sinensis sprouts for 12 months. Chinese toon sprout flavor dishes fermented by Lactobacillus tasted sour and refreshing, and retained the unique flavor of Chinese toon. It was a safe and convenient way of processing and storage.
作者
邵元龙
张连忠
刘京
郝彤阳
SHAO Yuanlong;ZHANG Lianzhong;LIU Jing;HAO Tongyang(Faculty of Life Science,Tangshan Normal University,Tangshan 063000)
出处
《食品工业》
CAS
2023年第1期97-100,共4页
The Food Industry
基金
唐山师范学院大学生创新创业训练项目(2019009)。
关键词
香椿芽
乳酸菌
发酵
亚硝酸盐
风味
Toona sinensis bud
Lactobacillus
fermentation
nitrite
flavor
