四川泡菜和东北酸菜在发酵过程中的物质成分变化

Changes of Substance Composition of Sichuan Pickle and Northeast Pickled Cabbage During Fermentation

为研究工艺对发酵蔬菜品质的影响,以四川泡菜和东北酸菜为研究对象,分析在发酵过程中盐度、pH值、总酸、有机酸、游离氨基酸、质构及亚硝酸盐等物质成分的变化规律。结果表明,四川泡菜和东北酸菜在发酵过程中盐度都先逐渐升高后趋于稳定,pH值都逐渐下降,总酸含量均逐渐升高,发酵产生了大量乳酸和少量乙酸,但四川泡菜产酸更快;游离氨基酸均以丙氨酸、脯氨酸和丝氨酸为主,其硬度、弹性、咀嚼性均随着发酵时间延长而逐渐降低,亚硝酸盐都在第5天达到峰值,但远低于限量标准20 mg/kg。四川泡菜和东北酸菜在发酵过程中具有相似的变化规律,但含量各有差异,表明发酵蔬菜之间具有共性和个性。

In order to study the effect of fermentation technology on the quality of fermented vegetables,the change rules of salinity,pH value,total acid,organic acid,free amino acid,texture and nitrite and other substance composition in the fermentation process are analyzed with Sichuan pickled and northeast pickled cabbage as the research objects.The results show that the salinity of Sichuan pickle and northeast pickled cabbage increases step by step and then tends to be stable,pH decreases,the total acid content increases,a lot of lactic acid and a little lactic acid are produced,but Sichuan pickle produces acids faster;free amino acids are mainly alanine,proline and serine,the hardness,elasticity and chewiness decrease with the extension of fermentation time,and nitrite is the highest on the 5 th day,but is far below the national limit standard of 20 mg/kg.Sichuan pickle and northeast pickled cabbage have the similar change rules during fermentation,however,their content is diverse,indicating that the fermented vegetables are characterized by universality and individuality.