泡菜在自然发酵过程中营养成分变化规律的研究

Study on the variance of nutrient components of pickle in nature fermentation

文章以甘蓝为原料制作泡菜,测定了在自然发酵过程中,泡菜中总酸、总糖、还原糖、氨基酸态氮和亚硝酸盐含量的变化规律。试验结果表明:在整个发酵过程中,随发酵时间的延长,总酸的含量呈上升趋势,当含量达到0.6%时趋于稳定;总糖、还原糖和氨基酸态氮则呈下降趋势,并在达到一定程度时趋于稳定;在发酵过程中,亚硝酸盐先呈增加趋势,当增加至峰值时则缓慢下降至最小值。于泡菜液中补加新菜后,总酸、总糖、还原糖、氨基酸态氮、亚硝酸盐的变化规律同原来的变化规律基本相似,只是缩短了变化周期。

The variance of main nutrient components total acidity, total sugar, reducing sugar amino-acid nitrogen and nitrite in cabbage pickled were investigated during nature fermentation. The results showed, content of total acidity was increased with fermentation time prolonged, when its content was up to 0.6%, the content of total acidity had little variation; the contents of the total sugar, reducing sugar and amino-acid nitrogen were decreased grad- ually and up to stationary state in the end ; nitrite content was increased in initial to reach to a peaking content and decline to minimum in later. When adding the new cabbage, nutrient components showed the same variation.