“泡菜老汤”对发酵甘蓝品质的影响

Effect of pickle aged brine on the quality of fermented cabbage

为了改进发酵蔬菜的工艺,以不加"泡菜老汤"的自然发酵甘蓝为对照,研究其对发酵甘蓝品质的影响。通过对发酵甘蓝中亚硝酸盐含量的变化、有益微生物(乳酸菌)和有害微生物数量的变化以及对制品感官的分析。结果得出用"泡菜老汤"发酵的甘蓝中亚硝酸盐含量在发酵整个过程均比自然发酵的低,且未出现自然发酵甘蓝初期出现的"亚硝峰";"泡菜老汤"发酵甘蓝中肠杆菌及乳酸菌之外的需氧嗜温菌的数量较自然发酵的少,乳酸菌数量较自然发酵的多;"泡菜老汤"发酵甘蓝感官分析优于自然发酵。说明用"泡菜老汤"发酵甘蓝的品质优于自然发酵加工的制品。

Effect of pickle aged brine on the quality of the fermented cabbage was studied in this paper. The parameters included nitrite content, lactic acid bacteria （LAB）, pathogenic bacteria and product sensory were investigated. The results showed that the nitrite content in cabbage produced by pickle aged brine was lower than one of spontaneous fermentation, and the nitrite peak which appeared in spontaneous fermentation disappeared. There were less mesophilic aerobic bacteria besides enterobacteriacea and LAB, and more LAB in cabbage produced by pickle aged brine were observed compared to those in spontaneous fermentation. Base on the results, it could be concluded that the quality of product from pickle aged brine was better than that of spontaneous fermentation.