川式泡菜、韩式泡菜发酵过程中理化特性及微生物变化比较

Comparison of Physicochemical and Microbiological Characteristics of Sichuan Pickle and Korean Kimchi during Fermentation

以大白菜为主要原料,采用川式和韩式2种不同的发酵方式制作泡菜,对比研究了不同发酵温度及香辛料对泡菜理化特性和微生物变化的影响,并分析了它们与亚硝酸盐含量之间的关系。结果表明:韩式泡菜的微生物环境较川式泡菜更为复杂,其中乳酸菌、菌落总数、酵母霉菌数量更多,总酸含量高(>1.0%),口感较差。发酵成熟的川式泡菜和韩式泡菜的亚硝酸盐含量都降低至国家限量标准内(<20 mg/kg),可以放心食用。温度和香辛料的加入对泡菜中亚硝酸盐含量也有较大影响,25℃比10℃发酵速度快,亚硝峰出现更早,而生成的亚硝酸盐含量更低;香辛料的加入也使亚硝酸盐含量更低。故采用川式25℃发酵泡菜,同时添加一定香辛料,得到的泡菜品质佳、安全性高。该研究为低亚硝酸盐泡菜的加工提供了一定的指导。

In this study,Chinese cabbage was used as the main material for producing Sichuan pickle and Korean kimchi.The effects of different fermentation temperatures and spices on the physicochemical and microbiological characteristics of pickle were compared,and the relationship between them and the content of nitrite was analyzed.The results showed that the microbial environment of Korean kimchi was more complicated than Sichuan pickle.The total number of actic acid bacteria,total bacterial,yeast and mold was higher.And it had high total acid content(>1.0%),poor taste.The nitrite content of fermented Sichuan pickle and Korean kimchi had been reduced to the national limited standard(<20 mg/kg),which can be safely consumed.Temperature and the addition of spices also had a great effect on the nitrite content in pickle.The fermentation rate was faster at 25℃than 10℃,the nitrite peak appeared earlier,and the content of nitrite generated was lower,the addition of spices also had a lower content of nitrite.Conclusion:Sichuan pickle were fermented at 25℃and some spices were added to produce pickle with good quality and high safety.This study provides some guidance for processing low nitrite pickle.