发酵条件对西芹功能性泡菜的品质影响及工艺优化-《中国调味品》

文章信息/Info

Title:: Effect of fermentation conditions on the quality of functional pickles with celery and process optimization

摘要:: 以西芹为主要原料，添加黄芪、枸杞、党参三味中药材汤汁，湿法腌制功能性西芹泡菜。通过测定其总酸、残糖两个指标，并对其进行感官评价及评分，探讨蔗糖添加量、中药材浓度、食盐添加量和发酵时间对西芹功能性泡菜品质的影响，并在基础上优化其腌制工艺。研究结果表明：发酵条件对西芹功能性泡菜总酸、残糖及感官评分影响明显，总酸、残糖与发酵条件相关系数r接近1，呈高度相关，且具有统计学意义(P<0.05)；西芹功能性泡菜最佳工艺配方为：食用盐的添加量为4%、中药材的添加量是6%、蔗糖8%的添加量、腌制天数为7 天，此工艺条件下腌制的西芹泡菜，口感脆嫩，酸甜适中，香气醇正，具有很好的保健功效。

Abstract:: Taking celery as the main raw material, adding Chinese medicinal herbs soup of astragalus mongholicus, matrimony vine and codonopsis pilosula, the vegetables were cured with wet process. By measuring total acid, residual sugar, and sensory evaluation, the effects of sucrose addition, concentration of Chinese herbal medicine, salt addition and fermentation time on the quality of functional pickle with celery were investigated, and the curing process was optimized. The results showed that the fermentation conditions had significant effect on the total acid, residual sugar and sensory scores of functional pickles with celery, the correlation coefficient r between total acid, residual sugar and fermentation conditions was close to 1, which was highly correlated and statistically significant (P<0.05). The optimum formula of functional pickle with celery was: 4% of edible salt, 6% of Chinese medicine herb, 8% of sucrose, and 7 days of curing, the celery pickles were crisp and tender, moderately sweet and sour, with aroma and health care function