直投式乳酸菌发酵青菜时亚硝酸盐的动态变化与控制

Dynamic Changes and Controls of Nitrite Using Direct vat Starters in the Pickled Mustard

研究了直投式乳酸菌在不同接种量、盐水浓度、发酵温度、加糖量、发酵时间等条件下,发酵泡青菜时亚硝酸盐含量的动态变化。当接种量、盐水浓度、发酵温度等因素处于较高水平时,亚硝酸盐峰值在48h时出现;96h后,亚硝酸盐含量降至2-5mg/kg的较低水平。根据动态变化和响应面分析法确定了泡青菜亚硝酸盐较佳的控制条件:接种量为0.05%、盐水浓度6%、发酵温度33.9℃、加红糖量1.74%、发酵时间91.5h。在此条件下泡青菜亚硝酸盐的含量为2.542mg/kg,食用安全,品质好。

Dynamic changes of nitrite in the pickled mustard were studied under different direct vat starters （DVS） contents, brine concentrations, fermentation temperature and sugar contents. As the DVS contents, brine concentrations and fermentation temperature were at high level, and the nitrite-peak emerged in 48hours and decreased to 2 -5mg/kg after 96hours. According to the results of dynamic changes, optimal control methods of the nitrite in the pickled mustard were studied using responsible surface methods as follows ： inoculation of DVS 0.05% , brine concentration 6% , fermentation temperature 33.9℃ , inoculation of brown sugar 1.74% and fermentation for 91.5h. The pickled mustard made under the optimal technologies contains 2. 542mg/kg nitrite.