[1]李敏.不同发酵条件和发酵方式对泡菜感官品质的影响[J].北方园艺,2012,36(06):150-153.
　LI Min.Effects of Different Fermentation Conditions and Methods on the Sensory Qualities of Pickled Cabbages[J].Northern Horticulture,2012,36(06):150-153.
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不同发酵条件和发酵方式对泡菜感官品质的影响

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第36卷 期数: 2012年06期 页码: 150-153 栏目: 出版日期: 2012-06-16
Title:
Effects of Different Fermentation Conditions and Methods on the Sensory Qualities of Pickled Cabbages
文章编号:
1001-0009(2012)06-0150-04
作者:
李敏
菏泽学院 食品安全与检测重点实验室，山东 菏泽 274000
Author(s):
LI Min
Key of Laboratory Food Safety and Inspection， Heze College，Heze，Shandong 274000
关键词:
大白菜; 发酵; 人工接种
Keywords:
Chinese cabbage; fermentation; artificial inoculation
分类号:
TS 255.54
文献标志码:
A
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a1b2c2d2（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7 d）。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。
Abstract:
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＞salt addition amount.And the optimal combination of fermentation conditions was a1b2c2d2 (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.

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备注/Memo

作者简介：李敏（1979-），女，硕士，讲师，研究方向为果蔬加工。E-mail：limin428@126.com

。收稿日期：2011-12-19

更新日期/Last Update: 2014-08-30