糖醋蒜理化微生物指标分析与工艺优化

Analysis of Physical Chemical and Microorganism Indexes and Process Optimization of Sweet and Sour Garlic

通过改变糖醋蒜的前处理方法和腌制原料的配比,优化糖醋蒜的腌制工艺;通过测定相关的理化性质为糖醋蒜检测的地方标准制定提供参考数据;同时,进行微生物的分离,为后续优良菌种的选育提供条件。根据传统腌制工艺数据并结合正交试验优化糖醋蒜的腌制工艺;糖醋蒜的理化性质的测定主要参照酱腌菜国家标准SB/T 10439-2007中糖醋渍菜的理化指标和GB/T 5009.54中规定的方法进行测定;从糖醋蒜中分离出2株菌株,分别命名为C1,C2,结合细胞形态学、生理生化特征和16S rDNA序列分析对其进行鉴定,构建系统演化树,初步确定其分类地位。确定糖醋蒜腌制的最佳配方和工艺参数为清水浸泡2 d左右,换水4次,并利用质量分数为10%的食盐进行干腌处理2 d,每10 kg大蒜使用6 kg的食醋、3 kg的白砂糖配制料液进行腌制,成品口感较好;糖醋蒜的理化指标检测结果显示,pH值4.15±0.135,水分73.93%±1.563%,食盐2.86%±0.236%,总酸0.92%±0.182%,总糖19.3%±0.557%,羟基自由基清除率40.5%±0.800%;分离出2株菌株均为芽孢杆菌属,C1菌株与Bacillus subtilis strain SB2(MH603612.1)的相似性达到97.81%,C2菌株与Bacillus megaterium strain E2-04(MN525604.1)的同源性达到99.79%。试验确定了最佳的前处理条件和最佳的料液比,对糖醋蒜生产企业具有一定的参考价值。

To optimize the process of sweet and sour garlic by changing the pretreatment method and the ratio of pickling materials.Through the determination of related physical and chemical properties of sweet and sour garlic for the establishment of local standards to provide reference data,at the same time to carry out the microbial separation,for the subsequent breeding of strains to provide bases.The pickling process of sweet and sour garlic was optimized according to the pickling process data and orthogonal experiment.The physical and chemical properties of sweet and sour garlic were determined mainly by referring to the physical and chemical indexes of sweet and sour pickled vegetables in national standard SB/T 10439—2007 and the methods stipulated in GB/T 5009.54.Two strains were isolated from sweet and sour garlic,named C1 and C2,respectively.They were identified by combining cell morphology,physiological and biochemical characteristics and 16S rDNA sequence analysis,and then a phylogenetic tree was constructed to preliminarily determine their taxonomic status.The formula and technological parameters for curing sweet and sour garlic were soaked in water for 2 d,changed water for 4 times,and treated with 10%salt for 2 d.The physical and chemical indexes of sweet and sour garlic showed that pH was 4.15±0.135,water was 73.93%±1.563%,salt was 2.86%±0.236%,total acid was 0.92%±0.182%,total sugar was 19.3%±0.557%,hydroxyl radical clearance rate was 40.5%±0.800%.The two strains were Bacillus.The similarity between strain C1 and Bacillus subtilis strain SB2(MH603612.1)reached 97.81%,and the homology between strain C2 and Bacillus megaterium strain E2-04(MN525604.1)reached 99.79%.The optimized pretreatment conditions and the best ratio of material and liquid were determined in this paper.