低盐泡菜制作工艺优化

Optimization of Production Process of Low-Salt Pickles

为探究低盐泡菜的最佳制作工艺,对盐浓度为0%、2%、4%的3种泡菜发酵过程中pH、总酸、还原糖、可溶性固形物、亚硝酸盐等理化指标进行追踪检测,感官评判泡菜产品的品质,采用高通量技术进行菌群分析。结果表明,不同盐浓度的泡菜发酵过程中总酸、可溶性固形物、亚硝酸盐含量均有差异。发酵第9天时,不同盐浓度的泡菜的pH均达到3.6左右,亚硝酸盐含量均不超过6.0 mg/L,无盐泡菜的总酸、还原糖含量最高,分别达2.73 g/dL和2.80 mmol/L,4%盐浓度的泡菜的可溶性固形物含量最高,达11.05%。对不同时间下3种盐浓度的泡菜进行评定,发现发酵30 d、4%盐浓度的泡菜产品评价最好。细菌多样性分析结果表明,乳酸菌(Lactobacillus,10.09%)、明串珠菌(Leuconostoc,4.29%)等菌群占绝对优势。

In order to explore the best production process of low-salt pickles,pH,total acid,reducing sugar,soluble solids,nitrite and other physicochemical indexes of three kinds of pickles with salt concentration of 0%,2%,4%during the fermentation are traced and detected,and then the quality of pickle products is evaluated by sensory evaluation,and high throughput technology is used to analyze the microflora.The results show that the content of total acid,soluble solids and nitrite in pickles during fermentation is different with different salt concentrations.On the 9 th day of fermentation,the pH of pickles with different salt concentrations is all about 3.6,and the nitrite content is all less than 6.0 mg/L.The content of total acid and reducing sugar of pickles without salt is the highest,reaching 2.73 g/dL and 2.80 mmol/L respectively.The content of soluble solids of pickles with 4%salt concentration is the highest of 11.05%.The three kinds of pickles with different salt concentrations are evaluated at different time,and it is found that the pickle products fermented for 30 days with 4%salt concentration have the best evaluation.The results of bacterial diversity analysis show that Lactobacillus(10.09%)and Leuconostoc(4.29%)are the dominant microflora.