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投稿时间：2018-11-21
投稿时间：2018-11-21
中文摘要: 利用直投式乳酸菌粉发酵制备低盐卫青萝卜泡菜，比较萝卜泡菜在发酵过程中的理化及感官指标变化。结果表明：不同乳酸菌添加量的泡菜在发酵过程中，pH 值呈现降低直至稳定的趋势；盐度和总酸随发酵时间的延长而增加，逐渐达到稳定。大量菌粉组的酸度最高，少量菌粉组的次之，未添加菌粉组的酸度最小；3 组泡菜亚硝酸盐含量均呈现先升高再下降的趋势，发酵期间泡菜中的亚硝酸盐含量均远远低于国家标准。未加菌粉组的达到最佳食用期需要9 d，少量菌粉组需要5 d 左右，大量菌粉组需要3 d，添加乳酸菌明显能缩短发酵周期。添加少量菌粉组的泡菜感官指标最优，即菌粉质量与卫青萝卜质量比为1 ∶400 最为合适。
Abstract:The low-salt preparation of Weiqing radishes pickled using direct val set（DVS）lactic acid bacteria fermentation powder was studied.The main physics and chemistry indicators and sensory indexes of Weiqing radish were annalyzed during fermentation.The results showed that pH value of all pickles were decreased to stable gradually，salt content and total acid content were increased to stable gradually.Total acid content of high dosage group was highest，low dosage group was second，no added group was least；the nitrite content in all pickles was increased and then decreased.The nitrite level in all pickles was considerably lower than the national standard.The best edible period of no added group was 9 d，low dosage group was 5 d，high dosage group was 3 d.Lactobacillus could obviously shorten the fermentation period．The sensory index of low dosage group was best，the suitable quality ratio of green radish to lactobacillus was 1 ∶400.
keywords: Weiqing radish pickles Lactobacillus low-salt nitrite
文章编号：201916009 中图分类号： 文献标志码：
基金项目:天津市农业科技成果转化项目（201402070）
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