正交试验优化腌制芥菜发酵工艺及调控亚硝酸盐含量的研究

Research of Optimization the Fermentation Progress for Pickled Mustard by Orthogonal Experimental Design and Regulation Its Nitrite Content

[目的]优化芥菜腌制发酵工艺,控制腌制芥菜亚硝酸盐含量。[方法]以芥菜为原料,以亚硝酸盐含量、感官评分为指标,采用正交试验设计,优化芥菜腌制发酵工艺的生产方法;以亚硝酸盐含量、亚硝峰峰值的抑制率为指标,采用单因素试验法,确定异抗坏血酸钠、EDTA-2Na、藠头及柠檬酸对亚硝酸盐含量的调控作用。[结果]在乳酸菌接种量5%、食盐添加量5%~7%(取6%)、温度30℃、发酵9 d的工艺条件下,腌制芥菜中亚硝酸盐含量为0.74 mg/kg,远低于国家标准规定的20 mg/kg的标准,所得的腌制芥菜风味可口。异抗坏血酸钠和藠头能有效抑制亚硝峰的峰值及降低成品中亚硝酸盐含量,而柠檬酸和EDTA-2Na仅能有效抑制亚硝峰的峰值,不能有效降低成品中亚硝酸盐含量。[结论]研究可为腌制芥菜的开发利用提供技术支撑。

[ Objective ] The fermentation process of pickled mustard was optimized and the content of nitrite in pickled mustard was controlled.[Method ] Taking mustard as raw material, using nitrite content and sensory evaluation as index, the production method of mustard marinated fer-mentation process was optimized by orthogonal design; Using the content of nitrite and the inhibition rate of nitroso peak as index, the effects of sodium isoascorbate, EDTA-2Na, Chinese onion and citric acid on the nitrite content were determined by single factor experiments. [Result] The content of nitrite in pickled mustard was 0. 74 mg/kg, at the conditions that inoculation amount of lactic acid bacteria 5% , the amount of salt added 5% -7% （6% ） , 30 and 9 days fermentation duration, which was much lower than the national standard 20 mg/ kg. The flavor of re-sulting pickled mustard was delicious ; sodium isoascorbate and Chinese onion can effectively inhibit the peak value of nitrite peak and reduce the nitrite content of finished products. While citric acid and EDTA -2Na can only effectively inhibit the peak of nitroso peak, but can not effectively reduce the nitrite content of finished products. [ Conclusion ] The research could provide technical support for the development and utilization ofpickled mustard.