邵阳坛子杂菜不同制作工艺下的理化指标与品质形成分析

Analysis of Physicochemical Indexes and Quality Formation of Shaoyang Jar Foods under Different Manufacturing Processes

为探明邵阳坛子杂菜的理化指标及品质形成规律,验证其食用的安全性,研究采用自然湿法发酵、自然干法发酵、纯种湿法发酵、纯种干法发酵4种发酵方式分别制作坛子杂菜,测定发酵过程中坛子杂菜的pH值、总酸、氨基酸态氮及亚硝酸盐的变化规律。结果表明:各种方式下发酵后期坛子杂菜的亚硝酸盐均降低至0.1 mg/kg左右,有害成分远低于我国卫生要求标准;接种/湿法发酵更适合规模化、工厂化生产;干法和湿法发酵是导致最终成品品质上有明显的感官差异的重要原因。

In order to understand the Shaoyang jar food physicochemical index and quality formation rules and verify the safety of edible,the study use4fermentation method to manufacture the jar food,such as natural wet fermentation,natural dry fermentation,pure wet fermentation and pure dry fermentation,determine the change regulation of pH,total acid,amino acid nitrogen and nitrite during fermentation process.The results show that the nitrite in various methods of late fermentation jar food were lowered to about0.1mg/kg,far lower than the standard harmful components of our health requirements;The inoculation/wet fermentations are better in large-scale or industrial production.The pure wet fermentation and the pure dry fermentation are the main reasons that lead to significant sensory differences in the final product quality.