白萝卜泡菜加工工艺的研究

Study on Processing Technology of Pickled Radish

研究食盐、大豆低聚糖和紫苏-豆芽汁的添加量对白萝卜泡菜发酵过程中的pH、亚硝酸盐含量和感官品质等影响。在此基础上,研究乳酸菌和酵母菌的不同比例对泡菜母水乳酸菌总数和酵母菌总数的动态变化、pH以及白萝卜泡菜的亚硝酸盐含量和感官品质等影响。结果表明:4%食盐、5%大豆低聚糖和4%紫苏-豆芽汁综合效果最好,发酵7 d后白萝卜泡菜的pH为3.36,亚硝酸盐含量为1.5 mg/kg,综合感官评分为78.7。相对于自然发酵,添加0.2 g乳酸菌粉和0.2 g酵母菌粉,发酵7 d后白萝卜泡菜的乳酸菌和酵母菌浓度分别达到10~(8.05) CFU/mL和10~(6.68) CFU/mL,pH为3.27,亚硝酸盐含量为1.1 mg/kg,综合感官评分为79.1。研究结果为低钠盐、低亚硝酸盐白萝卜泡菜加工工艺的改进拓展了思路。

The work aimed at the effects of salt,soybean oligosaccharide and perilla-bean sprout juice on pH,nitrite content and sensory quality during fermenting.On this basis,the effects of different proportion of lactic acid bacteria and yeast on the dynamic changes in the total number of lactic acid bacteria and the total number of yeast of fermentation broth,pH,nitrite content and sensory quality of pickled radish were studied.The results showed that the comprehensive effect of 4%salt,5%soybean polysaccharide and 4%perilla-bean sprout juice was the best,the pH of pickled radish was 3.36,the content of nitrite was 1.5 mg/kg,and the sensory score was 78.7.Compared with natural fermentation,adding 0.2 g lactic acid bacteria powder and 0.2 g yeast powder for seven days,the lactic acid bacteria and yeast concentration of pickled radish reached 108.05 CFU/mL and 106.68 CFU/mL,respectively,the pH was 3.27,the nitrite content was 1.1 mg/kg,and the comprehensive sensory score was 79.1.The results of this study expanded the path to improve the processing technology of pickled radish with low sodium salt and low nitrite.