肠膜明串珠菌发酵对四川泡菜品质的影响

Effects of Leuconostoc mesenteroides fermentation on quality of Sichuan pickle

四川泡菜是我国具有代表性的传统发酵食品。传统泡菜的制作方式多为自然发酵、具有发酵时间长、发酵条件不易控制、产品质量难以保障等弊端。为进一步研究接种发酵对泡菜品质的影响,在传统四川泡菜制作工艺的基础上,以自然和接种肠膜明串珠菌2种方式发酵四川泡菜,对发酵过程中p H、总酸、亚硝酸盐、质构参数进行测定,最后进行成品感官评价。实验结果显示,与自然发酵相比接种发酵的泡菜p H下降速度和总酸含量上升速度快,亚硝酸盐含量较低,质构特性优,感官评价综合得分高。因此,接种肠膜明串珠菌发酵四川泡菜可以缩短发酵周期,加强泡菜食用安全性,改善风味,提高泡菜的品质。

Sichuan pickle is a representative traditional fermented food in our country. Traditional way of making pickles is natural fermentation, which has some disadvantages, such as, long fermentation time, uncontrolled fermentation conditions, unguaranteed product quality and other shortcomings. Thus artificially inoculated fermentation pickle has gradually developed. In order to further study the effect of inoculation fermentation of pickled vegetables quality, this experiment on the basis of traditional Sichuan pickle production process, with natural and inoculation of Leuconostoc mesenteroides two ways fermentated Sichuan pickles, and detected the pH, total acid, nitrite content, texture in the fermentation process. Experimental results showed that compared with natural fermentation, inoculated fermentation has following features： the speed of pH dropped faster, total acid content grew faster, nitrite content had remained low, texture were better, the evaluation of the overall sensory score was higher. Therefore, the fermentation of Sichuan pickles with the Leuconostoc mesenteroides was able to shorten the fermentation cycle, enhance the safety of the pickles, improve the flavor and overall quality.