云南新平腌菜发酵过程中品质变化规律

The quality change of Yunnan Xinping pickles during fermentation

目的:获得云南传统新平腌菜最佳发酵时间。方法:对不同发酵时间下新平腌菜进行感官评价和质构测定,并按国标法测定pH值和亚硝酸盐含量。结果:随着发酵进行,感官方面,新平腌菜色泽和质地得分逐渐上升,6 d后趋于平稳,香气和滋味得分先升高,7 d后开始下降;质构方面,菜柄的咀嚼性从发酵第7天开始趋于稳定;发酵7 d时pH值为4.67,之后下降并稳定在4.3左右;发酵20 h时出现亚硝峰,2 d后亚硝酸盐含量下降到1~3 mg/kg。结论:综合考虑感官、质构、pH值及亚硝酸盐含量变化,发酵7 d左右的新平腌菜品质最佳。

Objective:This study aimed to obtain the best fermentation time of Yunnan traditional Xinping pickles.Methods:Sensory evaluation and texture measurement of Xinping pickles under different fermentation times were carried out,and the pH value and nitrite content were determined according to the national standard method.Results:As the fermentation progressed,the sensory aspect of Xinping pickles gradually increased in color and texture,and stabilized after 6 days.The aroma and taste scores increased firstly,and then began to decline after 7 days.In terms of texture,the chewiness of the shank started to stabilize from Day 7.The pH value was 4.67 when it reached maturity after 7 days of fermentation,and then dropped and stabilized at around 4.3.The nitrite peak appeared at 20 hr of fermentation,and the nitrite content dropped to 1~3 mg/kg after 2 days.Conclusion:Considering the sensory,texture,pH and nitrite content changes,Xinping pickles that are fermented for about 7 days have the best quality.