不同发酵方法对泡雷笋品质的影响

Effects of Different Fermentation Ways on the Quality of Pickled Bamboo Shoots

对接入植物乳杆菌、陈泡雷笋卤和自然发酵的泡雷笋在发酵过程中亚硝酸盐、总酸、可溶性固形物含量和pH值的变化进行了研究。结果表明 ,加入 3 %陈泡雷笋卤的泡雷笋口感和品质最佳 ;接入植物乳杆菌的泡雷笋产酸速度最快 ,pH值下降最快 ,亚硝酸盐含量最低 ,感官品质仅次于加入 3 %陈泡雷笋卤的 ;自然发酵的泡雷笋发酵速度最慢 ,感官品质最差 ,其亚硝酸盐含量明显高于其他 2种方法生产的泡雷笋。

Changes of nitrite concentration, total titratable acidity, total soluble solids and value of pH during fermentation in pickled bamboo shoots inoculated with L. plantant, pickled juice and during nature fermentation were studied. Results indicated that bamboo shoots inoculated with 3% of pickled juice had a better taste and a higher quality, The bamboo stoots inoculated with L. plantant had the fastest acidity accumulation, the lowest content of nitrite and with an inferior quality than that of inoculated with 3% of pickled juice. The fermentation speed of nature fermentation was the lowest and its quality was the most inferior with a significant amount of nitrite.