泡菜盐渍-发酵复合新工艺的研究

Study on a New Compounding Process of Pickles' Salt-fermentation

为降低泡菜亚硝酸盐含量,同时保持传统盐渍的风味价值,以市售芥菜为原料,将传统盐渍与人工接种发酵工艺相结合,探讨先高盐盐渍处理后再低盐发酵的复合新工艺对泡菜发酵过程中组分和品质动态的影响。结果表明,泡菜盐渍工艺适宜条件为:盐浓度25%,盐渍温度30℃,盐渍天数6 d。在优化盐渍工艺基础上进行后发酵的正交试验,结果显示随着发酵天数增加,泡菜的pH先下降后趋于稳定,总酸的变化趋势和pH相反,亚硝酸盐含量增加到出现"亚硝峰"后下降最后趋于稳定,得出最佳后发酵工艺条件是:盐水浓度4%、投菌量0.05%、发酵温度30℃。在此工艺下制作的泡菜亚硝酸盐含量(1.39 mg/kg)远低于市售泡菜产品(5.47 mg/kg),且其脆度和咀嚼性也优于市售泡菜。研究结果为开发高品质泡菜制品建立了一种新的工艺技术方法,也为实践生产提供理论参考。

In order to reduce the nitrite content of pickles while maintaining the traditional salty flavor value, using the mustard as a raw material to combine the traditional salting and artificial inoculation fermentation process, explore the effect of a new compounding technology of first high salt and then low salt fermentation on the dynamic changes of components and quality of pickle fermentation. The results showed that the proper condition for pickle salting process was as follows: salt concentration 25%, salting temperature 30 ℃, and salting day 6 d. Based on the optimization of the salting process, the postfermentation orthogonal experiment was performed. The results showed that with the increase of the fermentation days, the pH of the pickles decreased firstly and then stabilized;the change trend of the total acid was opposite to the pH;the nitrite content increased to the "nitrite peak", then dropped to be stable. The optimum post-fermentation process condition was as follows: salt concentration 4%, bacterial inoculum 0.05% and fermentation temperature 30 ℃. The nitrite content(1.39 mg/kg) was much lower than the marketed pickle product(5.47 mg/kg), and its crispness and chewiness were also superior to those of the market. A new process technology method for the development of high-quality pickle products was established and the theoretical reference for practical production was provided.