乳酸菌发酵黄瓜泡菜品质的研究

Study on quality of cucumber pickles fermented by lactic acid bacteria

利用直投式乳酸菌粉发酵制备黄瓜泡菜。研究不同菌粉添加量下黄瓜泡菜发酵过程中的pH值、亚硝酸盐含量、盐度、酸度、色泽、菌落总数的动态变化,并应用模糊综合评判法筛选较优发酵工艺条件。结果表明:随着发酵时间的延长,黄瓜泡菜液中pH值逐渐降低,酸度逐渐增加;黄瓜中盐度先增加后稳定,色泽逐渐变浅,亚硝酸盐含量先增加后下降并趋于稳定,且其最高峰值远低于GB 2714—2003规定的亚硝酸盐小于20mg/kg的要求。感官分析表明:添加0.4%的乳酸菌粉发酵24h条件下制作的黄瓜泡菜感观分值最高。直投式乳酸菌发酵可有效地缩短黄瓜泡菜发酵时间,可广泛应用于方便型泡菜的生产。

The preparation of cucumber pickled cabbage using direct val set （DVS） lactic acid bacteria fermentation powder was studied. Effects were determined, for DVS lactic acid bacteria powder content on the dynamic change of pH value, nitrite content, salinity, color value and the total number of colonies in the fermentation of pickled cucumber. Fuzzy comprehensive evaluation method was applied to select the optimum fermentation conditions. The results showed that with the increasing of fermentation time, pH value of cucumber pick- le juice decreased gradually while acidity increased gradually. Cucum- ber salinity first increased and then stabilized. The color a value was increasing during fermentation process. Nitrite content first in creased, then decreased and stabilized. The peak value of nitrite con- tent was far lower than the nitrite national standard GB 2714-2003 of 20 mg/kg. The sensory analysis showed that the highest score of cu- cumber pickle was the highest in the cucumber pickle under the con- dition of fermentation 24 h with adding 0.4% DVS lactic acid bacteria. DVS lactic acid fermentation can effectively shorten the fermentation time of cucumber pickled, which can be widely used in the production of convenience pickled.