低盐洗澡泡菜菌落结构及其风味研究

Analysis of colony structure and flavor in low salt bath pickles

目的 优化低钠咸味剂制备四川传统洗澡泡菜的工艺配方。方法 在前期单因素实验、正交实验的基础上选择感官评分最高的3个处理组JY1、JY2、JY3,与四川传统洗澡泡菜(对照组)进行比较研究。结果 低钠咸味剂替代率对泡菜菌群结构及其风味的影响显著,且与泡制温度密切相关。JY2的菌群物种数最丰富;对照组的优势菌属为乳杆菌属、漆斑霉菌属, 3个处理组的优势菌属为乳杆菌属、毛壳菌属。对照组检出挥发性化合物44种, JY2(44种)与其在种类上差异最小, JY1与其共同的挥发性物质最多(41种)。对照组与JY1在滋味上差异最小。结论 低钠咸味剂制备四川传统洗澡泡菜的最优工艺配方是泡制时间48 h、泡制温度20℃、低钠咸味剂替代率20%;对照组与JY1在菌落结构、气味、滋味上差异最小。

Objective To optimize the technological formula of preparing Sichuan traditional bathing pickles with low sodium salty taste agent.Methods Based on the previous single factor experiment and orthogonal experiment,the 3 treatment groups JY1,JY2 and JY3 with the highest sensory scores were selected and compared with the traditional Sichuan bath pickled cabbage(control group).Results The substitution rate of low sodium salt had a significant effect on the microbial community structure and flavor of pickled cabbage,which was closely related to the infusion temperature.JY2 had the most abundant flora species number;the dominant genera in the control group were Lactobacillus and Cladosporium,and the dominant genera in the 3 treatment groups were Lactobacillus and Chaetomium.In the control group,44 kinds of volatile compounds were detected,and JY2(44 kinds)had the smallest difference in quantity and types,while JY1 shared the most volatile substances(41 kinds).The control group showed the least difference in taste from JY1.Conclusion The optimum technological formula for preparing traditional bath pickles in Sichuan with low sodium salty agent is that the soaking time is 48 h,the soaking temperature is 20℃,and the substitution rate of low sodium salty agent is 20%.The difference between the control group and JY1 in colony structure,smell and taste is the smallest.