食品与发酵工业2015，Vol.41Issue(8)：111-116,6.DOI:10.13995/j.cnki.11-1802/ts.201508022
不同发酵方式下泡青菜的品质分析
Quality analysis of mustard pickles in different fermentation process
摘要
Abstract
Mustard Q123 (Brassica juncea) was used as raw material to make pickles by natural,direct vat set and aged brine fermentation.The quality differences on sensory,chemical,microbiological indicators and volatile flavor compounds among the three kinds of pickles were analyzed.Results showed that the change tendency of these indicators in the three kinds of pickles during fermentation process always kept consistent.The ripe pickle produced with direct vat set fermentation possessed suitable acidity,golden yellow color,crisp taste,low nitrite content,relatively high content of vitamin C,abundant volatile flavor compounds and short fermentation period,so its quality was better than that of the other two pickles produced with natural and aged brine fermentation.Furthermore,the content of lactic acid bacteria of the pickle with direct vat set fermentation was high,which could restrain growth of other organisms.关键词
直投式乳酸菌发酵/自然发酵/老盐水发酵/泡青菜/品质/分析Key words
direct vat set fermentation/natural fermentation/aged brine fermentation/pickle/quality/analysis引用本文复制引用
贾秋思,何芝菲,罗佩文,何利,周康,胡欣洁,韩新锋,颜正财,刘书亮..不同发酵方式下泡青菜的品质分析[J].食品与发酵工业,2015,41(8):111-116,6.基金项目
四川省科技厅科技支撑计划“泡菜加工关键技术研究及新产品开发”(2013NZ0055) （2013NZ0055）
四川省农业科技成果转化资金项目“高效降解亚硝酸盐泡菜乳酸菌的筛选及其应用示范”(14NZ0012)资助 （14NZ0012）
