接种Bacillus coagulans低盐腌渍雪里蕻腌菜的探讨(Ⅱ)

Development of Bacillus coagulans as Starter Cultures for Hyposalt Pickles of Potherb Mustard(Ⅱ)

对接种低盐腌渍雪里蕻腌菜成品及其在腌渍过程中的一些风味、卫生及感官指标进行了检测分析 ,并与其对照组和传统方法高盐腌渍组样品进行了分析比较 ,结果表明 ,接种低盐腌渍雪里蕻其腌菜卤汁中的氨基酸态氮和游离氨基酸明显高于其它样品组 ;其腌渍过程中所形成的亚硝酸盐含量最低 ,亚硝峰形成早 ,峰值低 ,接种腌渍成品质构与其它对照样品无明显差别 ,卤汁中的有机醇类分析结果表明 ,接种低盐腌渍成品中乙醇、丙醇和 2 ,3—丁二醇的含量较其对照组高 ,但与传统方法高盐组差别不大 ,其成品卤汁中未检出乙偶姻 ,而双乙酰含量为检测样品中最低 ,感官检验分析表明 ,接种低盐腌渍成品质量最好 ,并与其它样品有显著差别 。

In order to investigate the effect of Bacillus coagulans as starter cultures for hyposalt pickles of potherb mustard,experiments were carried out and their results were summarized as follows: 1)After inoculation,the amino acid nitrogen in brine was higher than control and other traditional 8% or 10% salt used samples during pickling,the free amino acid content in brine of products was also higher.2)Hyposalt and inoculation treatment reduced the nitrite content and with earlier “nitrite peak”formation and lower peak value.3)After inoculation,the textural difference of pickles was not obvious between inoculation and other nontreatment.4)The content of alcohol in inoculated pickles was higher than that of control but just the same as traditional 10% salt treatment samples.5)The content of diacetyl after inoculation was lower than that of others,Which was benefit for the flavor of pickles.6)The sensory evaluation results analyzed by Variance analysis and Tukey's test showed that after inoculation,the organoleptic quality of pickles was the best one among others.