丁香、八角、生姜对莲藕泡菜感评得分和总酸的影响

Effects of Clove,Star Anise and Ginger on the Sensory Scoring and total Acid of Lotus Root Pickle

为了确定丁香、八角、生姜对莲藕泡菜感评得分及总酸的影响,试验以莲藕为原料,接种一定量的乳酸菌粉对泡菜进行发酵,以感评得分为指标,正交优化试验,以确定莲藕泡菜中丁香、八角、生姜的最佳工艺配比,并对发酵过程中泡菜总酸含量进行测定,研究三种香辛料对发酵过程产酸的影响。结果表明,各因素对莲藕泡菜风味品质影响的大小顺序为:八角>生姜>丁香。最佳工艺配比为丁香0.01%,八角0.1%,生姜1.5%(以100g莲藕为基准)。此工艺条件下的莲藕泡菜不仅成品风味品质较好,而且具有一定的营养价值。

In order to determine the influence of clove,aniseed and ginger on the score and total acid of lotus root pickle,the lotus root was used as the raw material and inoculated with a certain amount of lactic acid bacteria powder to ferment the pickle. In this experiment,the optimum proportion of clove,aniseed and ginger in lotus root pickle was determined by orthogonal test. And the total acid content of pickle during fermentation was studied,and the effect of three spices on the fermentation process of acid production was studied.The results showed that the order of influencing factors on the flavor quality of lotus root pickle was：aniseed ginger clove. The optimum processing ratio was clove 0.01%,aniseed 0.1%,ginger 1.5%（based on 100 g lotus root）. The lotus root pickle under this technological condition not only has good flavor quality,but also has certain nutritional value.