不同发酵方式下泡青菜的品质分析

Quality analysis of mustard pickles in different fermentation process

以卷心芥笋壳青菜Q123为原料,分别采用自然发酵、直投式乳酸菌发酵、老盐水发酵制作泡青菜,分析其感官、理化、微生物指标和风味物质的品质差异。结果表明,3种不同发酵方式下,泡青菜的各项指标变化趋势基本一致,直投式乳酸菌发酵泡青菜成熟后酸度适宜,色泽金黄,咀嚼脆性好,且亚硝酸盐含量低,Vc含量相对较高,风味物质成分较多,优于自然发酵和老盐水发酵泡青菜,并能缩短发酵周期,乳酸菌含量较高,能有效抑制杂菌生长。

Mustard Q123（ Brassica juncea） was used as raw material to make pickles by natural,direct vat set and aged brine fermentation. The quality differences on sensory,chemical,microbiological indicators and volatile flavor compounds among the three kinds of pickles were analyzed. Results showed that the change tendency of these indicators in the three kinds of pickles during fermentation process always kept consistent. The ripe pickle produced with direct vat set fermentation possessed suitable acidity,golden yellow color,crisp taste,low nitrite content,relatively high content of vitamin C,abundant volatile flavor compounds and short fermentation period,so its quality was better than that of the other two pickles produced with natural and aged brine fermentation. Furthermore,the content of lactic acid bacteria of the pickle with direct vat set fermentation was high,which could restrain growth of other organisms.