人工接种与自然发酵泡豇豆的质地研究

Research of texture of artificial inoculation and natural fermentation of pickled cowpea

比较人工接种和自然发酵泡豇豆质地,采用TA-XT2i质构分析仪对泡豇豆的质地进行测定,优选出测试泡豇豆质地的参数。应用最优参数对人工接种与自然发酵泡豇豆的硬度、弹性、粘聚性、胶着性、咀嚼度、回复性等质地进行测定,并结合感官评定根据测出的数据和相关曲线进行纵向、横向的对比分析。实验结果表明,泡豇豆质地测定较优参数:测试速率为2.0mm/s、力的大小为5.0g和压缩量为30%。泡豇豆各个质地指标呈显著相关,感官评价与质地数据变化趋势基本一致,人工接种比自然发酵泡豇豆的质地变化快,成熟周期缩短,保持了与自然接种泡豇豆一致的风味,该研究为泡菜质地的变化提供一定的科学数据。

The texture of pickled cowpea between artificial inoculation and natural fermentation was compared and measured by using TA-XT2i Texture Analyzer,and optimized the test-parameters of the quality of a material of pickled cowpea. Then measured texture of the artificial inoculation and the natural fermentation of pickled cowpea from hardness,springiness,sohesiveness,gumminess, chewiness, resilience etc. According to the measured data and related regression model for longitudinal and transverse comparative analysis,combined with comprehensive analysis of sensory evaluation of pickled cowpea. The results showed that the more optimized test-parameters of pickled cowpea were：at a rate of 2.0mm/s,the force was 5.0g and compression value was 30%. The textures of pickled cowpea had significant correlation,basically sensual evaluation and texture data had same trend. The artificial inoculation changed faster and shorter than natural fermentation pickled cowpea at fermentation period,meanwhile maintained the consistent flavor with the natural pickled cowpea,this study provided some scientific data for the changes textures of kimchi.