[1]周艺萍等.不同盐浓度对新平酸腌菜发酵过程的影响[J].中国调味品,2021,46(5):13-17.
　Effects of Different Salt Concentrations on the Fermentation of Xin Ping Sauerkraut[J].CHINA CONDIMENT,2021,46(5):13-17.
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不同盐浓度对新平酸腌菜发酵过程的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年5期
页码:
13-17
栏目:
出版日期:
2021-05-10

文章信息/Info

Title:
Effects of Different Salt Concentrations on the Fermentation of Xin Ping Sauerkraut
作者:
周艺萍等
文献标志码:
A
摘要:
新平酸腌菜是以叶用芥菜 (leaf mustard (Brassica juncea))为原材料，酸甜适中的口味让它享有盛名。盐浓度对酸腌菜的发酵至关重要，但在实际生产中生产者主要凭经验添加，缺乏不同盐浓度对发酵过程影响的科学认识，导致最终产品安全性差、生产工艺缺乏可控性。本文采用无盐、低盐、中盐、高盐四个盐浓度处理芥菜发酵，跟踪检测发酵45d对应的pH值、总酸含量、亚硝酸盐含量变化，并对第30d时的酸腌菜进行感官评价，探讨盐浓度对酸腌菜发酵过程及成品的影响。结果表明随着发酵时间的变化，四个盐浓度处理的酸腌菜pH值随着时间的变化先下降而后趋于平缓的趋势，且无盐较其他盐浓度的pH值更早降到5.00以下。总酸含量随着时间的变化呈现增长的趋势，无盐处理和低盐处理的总酸含量总体增长较快，中盐和高盐处理的增长趋势较慢，且在30d开始无盐处理的增长最快，高盐处理的增长最慢。亚硝酸盐含量呈现先下降后上升到峰值再下降而后在偏零范围内波动的趋势，其中无盐处理的亚硝酸盐含量高峰出现在第7d，其他盐浓度处理的亚硝酸盐含量高峰均出现在第9d。四个盐浓度处理的酸腌菜均在发酵30d时有发酵香味，但感官评价综合得分为无盐>低盐>中盐>高盐，但低盐处理的酸腌菜除色泽外的其他单项得分都要优于无盐处理的酸腌菜。本着低盐发酵食品有利于健康的观念，建议实际生活中食用低盐处理的酸腌菜。
Abstract:
It is made from (leaf mustard (Brassica juncea)) and is known for its sweet and sour flavors. Salt concentration plays an important role in the fermentation of salted mustard, but in the actual production, the producers mainly add by experience, lack of scientific understanding of the influence of different salt concentration on the fermentation process, resulting in poor safety of the final product and lack of controllability of the production process. Adopted four salt concentrations of no-salt, low salt, medium salt and high salt that treat mustard fermentation. The changes of pH value, total acid content and nitrite content corresponding to 45 days of fermentation were tracked and detected. The sensory evaluation of saline mustard at 30 days was conducted to investigate the influence of salt concentration on the fermentation process and finished products of saline mustard. The results showed that with the change of fermentation time, the pH value of brines treated with four salt concentrations decreased first and then tended to be flat with the change of time, and the pH value of brines treated with four salt concentrations decreased to below 5.00 earlier than that of other salt concentrations. The total acid content showed an increasing trend with the change of time. The total acid content of no-salt treatment and low-salt treatment increased rapidly on the whole, while the growth trend of middle-salt and high-salt treatment was slower, and the growth rate of no-salt treatment was the fastest after 30d, while that of high-salt treatment was the slowest. The nitrite content first decreased, then rose to the peak, then decreased, and then fluctuated in the range of partial zero. The peak of nitrite content in the without treatment appeared at the 7th day, and the peak of nitrite content in the other salt concentration treatment all appeared at the 9th day. All the salted concentrations had fermented flavor after fermentation for 30 days, but the comprehensive score of sensory evaluation that without salt in turn was greater than low salt, medium salt and high salt. However, except for color, other single scores of the low-salt treated sauerkraut were better than that of the unsalted mustard. In the light of the concept that low salt fermented food is beneficial to fitness, it is suggested to eat low salt treated sauerkraut in real life.
更新日期/Last Update: 2021-05-14