食盐与大蒜发酵泡菜品质的对比分析

Comparative analysis of salt and garlic on the quality of kimchi fermentation

以大白菜为原料,研究不同浓度的食盐与不同质量分数的大蒜在发酵泡菜中生化指标(pH,可滴定酸,亚硝酸盐),微生物指标(细菌总量,乳酸菌,肠杆菌),感官评价(颜色,香气,滋味,质地)的相似点与差异性。结果表明:6种泡菜第10d后都具有较高的安全性,大蒜与食盐具有相似的抑菌效果,5%大蒜与4%的食盐在发酵的过程中各种指标变化相当,其中5%大蒜的感官评价最高。

Chinese cabbage is used as raw materials in this experiment. The biochemical indicators （pH, titratable acidity, nitrite）, microbial indicators （total bacteria,lactic acid bacteria,Enterobacteriaccae）,sensory evaluations （color,aroma,taste,texture）of the similarities and differences between different concentrations of salt and different mass fraction of garlic in kimchi fermentation are studied. The results show that： Six kinds of kimchi have high security after the first 10 days of fermentation; Garlic and salt have similar inhibitory effect in the fermentation process, 5% of garlic and 4% of salt have same changes in a variety of indicators, of which 5% of the garlic has the best sensory evaluation.