植物乳杆菌和肠膜明串珠菌混合发酵泡萝卜的工艺优化

汪姣玲; 李加兴; 岳元媛

doi:10.13386/j.issn1002-0306.2022040282

植物乳杆菌和肠膜明串珠菌混合发酵泡萝卜的工艺优化

doi: 10.13386/j.issn1002-0306.2022040282

1.
雪天盐业集团股份有限公司，湖南长沙 410015
2.
湖南省轻工盐业集团技术中心有限公司，湖南长沙 410015
3.
湖南省井矿盐工程技术研究中心，湖南长沙 410015

基金项目: 长沙市科技计划项目（kh1902249）。

详细信息

作者简介:
汪姣玲（1989−），女，硕士，工程师，研究方向：食盐及相关食品研发、标准研究与质量检测，E-mail：sansewjl@sina.com

通讯作者:
岳元媛（1982−），女，硕士，副研究员，研究方向：食盐及相关食品研发、标准研究与质量检测，E-mail：13554829@qq.com

中图分类号: TS255.54
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出版历程
- 收稿日期: 2022-04-25
- 网络出版日期: 2022-12-15
- 刊出日期: 2023-01-17

Process Optimization on Mixed Fermentation of Pickled Radish with Lactobacillus plantarum and Leuconostoc mesenteroides

1.
Snowsky Salt Industry Group Co., Ltd., Changsha 410015, China
2.
Hunan Light Industry and Salt Industry Group Technology Centre Co., Ltd., Changsha 410015, China
3.
Hunan Provincial Research Centre of Well and Rock Salt Engineering Technology, Changsha 410015, China

摘要

摘要: 利用植物乳杆菌（Lactobacillus plantarum，LP）和肠膜明串珠菌（Leuconostoc mesenteroides，LM）混合发酵改善泡萝卜品质。以发酵过程中泡萝卜的亚硝酸盐含量、pH、总酸含量、总糖含量、质构特性和感官评分为评价指标，研究菌种配比、接种量、食盐种类和添加量、氯化钙及蔗糖添加量对泡渍萝卜品质的影响，并利用电子舌进行滋味对比分析。通过响应面试验，确定泡渍萝卜的最佳工艺为：植物乳杆菌和肠膜明串珠菌配比为1.6:1，接种量5.7%、低钠盐添加量4.5%、氯化钙添加量0.3%、蔗糖添加量2%。在此条件下发酵6 d，与自然发酵组相比，接种萝卜的总酸含量、脆度及感官评分显著增加，分别为0.59 g/100 g、108.8 N和38.9分，且亚硝酸盐含量低，为0.41 mg/kg。电子舌测定结果表明，混合发酵可有效降低泡萝卜的苦味回味，增强酸味、甜味和鲜味。综上，本研究表明混合发酵有利于提升泡渍萝卜的质地、风味和安全性。
- 乳酸菌 /
- 泡萝卜 /
- 接种发酵 /
- 响应面法 /
- 电子舌
Abstract: In order to improve the quality of pickled radish, Lactobacillus plantarum and Leuconostoc mesenteroides were mixedly used as fermentation strains. The nitrite content, pH value, total acid content, total sugar content, texture character-istics and sensory score of pickled radish during fermentation were used as evaluation index to study the effects of strain ratio, inoculation amount, salt type and addition amount, calcium chloride and sucrose addition amount on the quality of pickled radish, and the contrastive analysis of taste was used by electronic tongue. Through the response surface test, the optimum fermentation parameters of pickled radish was as follows: The ratio of Lactobacillus plantarum and Leuconostoc mesenterica was 1.6:1, the inoculation amount was 5.7%, the addition amount of low sodium salt was 4.5%, the addition amount of calcium chloride was 0.3%, and the addition amount of sucrose was 2%. Under these conditions, compared with the natural fermentation group, the total acid content, brittleness and sensory score of inoculated radish after 6 days of fermentation increased significantly, which were 0.59 g/100 g, 108.8 N and 38.9 points, respectively, and the nitrite content was 0.41 mg/kg. The results of electronic tongue test showed that the mixed fermentation could effectively reduce the bitter-ness and aftertaste of pickled radish and enhance the acidity, sweetness and freshness. In conclusion, this study showed that mixed fermentation was beneficial to improve the texture, flavor and safety of pickled radish.
- Lactobacillus /
- pickled radish /
- inoculated fermentation /
- response surface methodology /
- electronic tongue

HTML全文

图 1 LP和LM配比对泡萝卜pH和总酸含量的影响

Figure 1. Effects of LP and LM ratio on pH value and total acid content of pickled radish

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图 2 LP和LM配比对泡萝卜总糖含量的影响

Figure 2. Effect of LP and LM ratio on total sugar content of pickled radish

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图 3 LP和LM配比对泡萝卜亚硝酸盐含量的影响

Figure 3. Effect of LP and LM ratio on nitrite content in pickled radish

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图 4 LP和LM配比对泡萝卜脆度的影响

Figure 4. Effect of LP and LM ratio on crispness of pickled radish

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图 5 试验因素交互作用对泡萝卜感官评分的影响

Figure 5. Effect of interaction of experimental factors on sensory score of pickled radish

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图 6 泡萝卜电子舌雷达图

Figure 6. Electronic tongue radar of pickled radish

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表 1 Box-Behnken试验因素和水平

Table 1. Factors and levers used in Box-Behnken design

水平	因素
水平	A LP和LM配比	B 接种量（%）	C 食盐添加量（%）
−1	1:1	3	3
0	1.5:1	5	5
1	2:1	7	7

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表 2 感官评分标准

Table 2. The sensory evaluation standards

评分（分）	性状描述
评分（分）	色泽	香气	滋味	口感
0~3	褐变严重，发酵液浑浊	有不良气味	咸涩或有酸败等异味	软烂或过硬有渣
4~6	有褐变，发酵液轻微浑浊	香气不正，无异味	滋味一般，稍酸或稍咸	脆度一般，稍软或稍硬
7~8	少许褐变，发酵液轻微浑浊	香气较淡，无异味	滋味尚可，微酸	脆度较好，口感略粗糙
9~10	均匀白色，发酵液清澈透亮	酸香浓郁，无异味	滋味鲜美，酸咸适中	软硬适中，爽脆可口

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表 3 LP和LM配比对泡萝卜感官质量的影响

Table 3. Effect of LP and LM ratio on sensory quality of pickled radish

LP和LM配比	感官评价	感官评分（分）
2:1	汤汁清亮，萝卜色白，香气稍淡，滋味鲜美，酸度适宜，脆度较好	36.7±1.2^b
1.5:1	汤汁清亮，萝卜色白，香气丰富，滋味鲜美，酸度适宜，爽脆可口	38.1±0.3^a
1:1	汤汁清亮，萝卜色白，香气丰富，滋味良好，酸度稍弱，爽脆可口	36.1±0.6^b
1:1.5	汤汁清亮，萝卜少许褐变，香气丰富，滋味良好，酸度不足，爽脆可口	34.2±0.7^c
1:2	汤汁轻微浑浊，萝卜少许褐变，香气丰富，滋味尚可，酸度不足，爽脆可口	32.9±0.4^d
自然发酵	汤汁轻微浑浊，萝卜少许褐变，香气淡薄，滋味一般，酸度不足，稍软	25.5±1.8^e
注：同列不同小写字母表示差异显著（P<0.05）；表4~表8同。

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表 4 接种量对泡萝卜理化指标、质构特性和感官质量的影响

Table 4. Effects of inoculation amount on physical and chemical indexes, texture characteristics and sensory quality of pickled radish

接种量（%）	pH	总酸（g·100 g⁻¹）	总糖（mg·mL⁻¹）	亚硝酸盐（mg·kg⁻¹）	脆度（N）	感官评价	感官评分（分）
1	3.35±0.04^b	0.37±0.01^c	22.8±0.9^b	0.92±0.04^b	87.1±5.2^b	汤汁清亮，萝卜色白，香气稍淡，滋味一般，酸度不足，稍软	29.4±0.9^d
3	3.21±0.03^c	0.46±0.02^b	21.2±0.8^c	0.65±0.04^c	91.4±4.6^b	汤汁清亮，萝卜色白，香气稍淡，滋味良好，酸度稍弱，脆度较好	32.5±1.6^c
5	3.11±0.03^d	0.55±0.02^a	19.3±0.6^d	0.47±0.07^d	107.5±6.6^a	汤汁清亮，萝卜色白，香气丰富，滋味鲜美，酸度适宜，爽脆可口	38.7±0.6^a
7	3.12±0.05^d	0.53±0.03^a	16.7±0.8^e	0.48±0.09^d	103.2±3.2^a	汤汁清亮，少许褐变，香气丰富，滋味鲜美，酸度适宜，爽脆可口	36.3±0.3^b
9	3.06±0.06^d	0.59±0.06^a	15.8±1.2^e	0.51±0.02^d	76.6±3.7^c	汤汁轻微浑浊，有褐变，香气不正，滋味一般，稍酸，稍软	23.2±1.4^f
自然发酵	3.44±0.03^a	0.31±0.03^d	25.1±1.3^a	1.12±0.09^a	81.5±6.8^bc	汤汁轻微浑浊，少许褐变，香气淡薄，滋味一般，酸度不足，稍软	27.1±1.0^e

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表 5 食盐种类对泡萝卜理化指标、质构特性和感官质量的影响

Table 5. Effects of salt types on physical and chemical indexes, texture characteristics and sensory quality of pickled radish

食盐种类	pH	总酸（g·100 g⁻¹）	总糖（mg·mL⁻¹）	亚硝酸盐（mg·kg⁻¹）	脆度（N）	感官评价	感官评分（分）
精制盐	3.29±0.04^a	0.46±0.03^b	19.4±0.4^a	0.51±0.03^b	94.4±4.8^c	汤汁清亮，萝卜色白，香气稍淡，滋味良好，酸度稍弱，脆度较好	33.7±1.9^c
粉洗盐	3.32±0.03^a	0.45±0.04^b	19.3±0.8^a	0.53±0.04^b	93.5±3.1^c	汤汁轻微浑浊，萝卜色白，香气稍淡，滋味良好，酸度稍弱，脆度较好	32.1±1.1^c
日晒盐	3.25±0.04^a	0.49±0.02^b	18.7±0.5^a	0.44±0.03^c	102.1±1.1^b	汤汁轻微浑浊，萝卜色白，香气丰富，滋味鲜美，酸度稍弱，爽脆可口	36.7±0.6^b
低钠盐	3.17±0.05^b	0.57±0.02^a	17.7±0.7^b	0.69±0.11^a	107.9±2.0^a	汤汁清亮，萝卜色白，香气丰富，滋味鲜美，酸度适宜，爽脆可口	38.5±0.7^a

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表 6 食盐添加量对泡萝卜理化指标、质构特性和感官质量的影响

Table 6. Effects of salt addition on physical and chemical indexes, texture characteristics and sensory quality of pickled radish

食盐添加量（%）	pH	总酸（g·100 g⁻¹）	总糖（mg·mL⁻¹）	亚硝酸盐（mg·kg⁻¹）	脆度（N）	感官评价	感官评分（分）
1	3.15±0.06^c	0.59±0.02^a	17.4±0.8^d	5.71±0.07^a	64.7±4.5^d	汤汁轻微浑浊，有褐变，香气不良，有酸败味，无咸味，软烂	13.2±3.2^e
3	3.22±0.03^c	0.50±0.03^b	18.2±1.4^cd	0.63±0.13^d	93.5±9.4^b	汤汁轻微浑浊，少许褐变，香气丰富，滋味良好，咸度弱，脆度较好	31.8±1.7^b
5	3.18±0.07^c	0.52±0.01^b	19.7±1.6^c	0.45±0.05^e	102.8±3.1^a	汤汁清亮，萝卜色白，香气丰富，滋味鲜美，酸度适宜，爽脆可口	37.9±0.6^a
7	3.43±0.07^b	0.37±0.03^c	26.5±2.2^b	1.22±0.08^c	76.9±2.7^c	汤汁清亮，萝卜色白，有生萝卜气味，滋味稍咸，酸度不足，稍软	25.3±1.9^c
9	3.57±0.04^a	0.29±0.02^d	33.7±1.7^a	1.79±0.07^b	71.3±3.6^c	汤汁清亮，萝卜色白，有生萝卜气味，滋味咸涩，酸度弱，稍软	19.5±1.2^d

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表 7 氯化钙添加量对泡萝卜理化指标、质构特性和感官质量的影响

Table 7. Effects of calcium chloride on physical and chemical indexes, texture characteristics and sensory quality of pickled radish

氯化钙添加量（%）	pH	总酸（g·100 g⁻¹）	总糖（mg·mL⁻¹）	亚硝酸盐（mg·kg⁻¹）	脆度（N）	感官评价	感官评分（分）
0.1	3.14±0.02^c	0.51±0.02^a	20.7±1.0^b	0.48±0.05^c	93.5±4.1^b	汤汁清亮，萝卜色白，香气丰富，滋味鲜美，酸度适宜，脆度较好	37.5±0.1^b
0.3	3.14±0.01^c	0.53±0.02^a	19.3±0.5^b	0.43±0.03^c	109.3±5.3^a	汤汁清亮，萝卜色白，香气丰富，滋味鲜美，酸度适宜，爽脆可口	38.3±0.5^a
0.5	3.23±0.02^b	0.48±0.03^a	19.2±0.2^b	0.47±0.02^c	105.7±4.8^a	汤汁清亮，萝卜色白，香气丰富，滋味良好，酸度稍弱，稍硬	33.1±2.1^c
0.7	3.37±0.02^a	0.41±0.01^b	22.4±1.5^a	0.66±0.04^b	86.4±3.6^c	汤汁清亮，萝卜色白，香气稍淡，滋味略苦，酸度不足，过硬	26.6±1.0^d
0.9	3.36±0.03^a	0.39±0.02^b	24.3±1.4^a	0.75±0.06^a	75.1±4.5^d	汤汁清亮，萝卜色白，香气稍淡，有苦味，酸度不足，过硬有渣感	21.3±1.9^e

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表 8 蔗糖添加量对泡萝卜理化指标、质构特性和感官质量的影响

Table 8. Effects of sucrose addition on physical and chemical indexes, texture characteristics and sensory quality of pickled radish

蔗糖添加量（%）	pH	总酸（g·100 g⁻¹）	总糖（mg·mL⁻¹）	亚硝酸盐（mg·kg⁻¹）	脆度（N）	感官评价	感官评分（分）
1	3.16±0.04^a	0.43±0.02^b	19.4±0.8^d	0.56±0.03^a	95.7±3.9^b	汤汁轻微浑浊，萝卜色白，香气稍淡，滋味良好，酸度稍弱，脆度较好	31.8±0.9^c
2	3.12±0.04^a	0.51±0.01^a	20.3±0.4^d	0.44±0.03^b	103.4±3.0^a	汤汁清亮，萝卜色白，香气丰富，滋味鲜美，酸度适宜，爽脆可口	38.8±1.1^a
3	3.17±0.02^a	0.49±0.02^a	25.5±1.1^c	0.47±0.04^b	106.1±5.1^a	汤汁清亮，萝卜色白，香气丰富，滋味鲜美微甜，酸度适宜，爽脆可口	37.5±0.5^a
4	3.09±0.03^a	0.53±0.04^a	31.4±1.5^b	0.43±0.02^b	104.1±1.9^a	汤汁清亮略粘稠，萝卜色白，香气丰富，稍甜腻，酸度适宜，爽脆可口	35.7±0.6^b
5	3.11±0.04^a	0.54±0.02^a	38.1±0.6^a	0.41±0.05^b	93.9±4.8^b	汤汁清亮略粘稠，萝卜色白，香气丰富，甜腻明显，酸度适宜，脆度较好	30.1±0.2^d

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表 9 Box-Behnken试验设计及结果

Table 9. Box-Behnken design with experiment results

试验号	A LP和LM配比	B 接种量	C 食盐添加量	Y 感官评分（分）
1	0	1	−1	27.7
2	0	−1	−1	24.5
3	0	−1	1	16.8
4	1	1	0	36.1
5	0	0	0	38.4
6	−1	−1	0	30.5
7	0	0	0	38.6
8	−1	1	0	32.9
9	0	0	0	38.1
10	0	0	0	38.4
11	−1	0	−1	28.1
12	0	0	0	38.7
13	1	−1	0	30.4
14	0	1	1	22.9
15	−1	0	1	21.2
16	1	0	1	25.1
17	1	0	−1	29.3

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表 10 响应面二次模型的方差分析

Table 10. Analysis of variance of response surface quadratic model

变异来源	平方和	自由度	均方	F值	P值	显著性
模型	763.53	9	84.84	522.30	<0.0001	**
A LP和LM配比	8.41	1	8.41	51.75	0.0002	**
B 接种量	37.85	1	37.85	232.99	<0.0001	**
C 食盐添加量	69.62	1	69.62	428.62	<0.0001	**
AB	2.72	1	2.72	16.76	0.0046	**
AC	1.82	1	1.82	11.22	0.0123	*
BC	2.10	1	2.10	12.94	0.0088	**
A²	9.57	1	9.57	58.91	0.0001	**
B²	83.66	1	83.66	515.06	0.0001	**
C²	510.17	1	510.17	3140.88	<0.0001	**
回归	1.14	7	0.1624
失拟项	0.9250	3	0.3083	5.82	0.0610
纯误差	0.2120	4	0.0530
总回归	764.66	16
注：表示差异显著（P<0.05）；*表示差异极显著（P<0.01）。

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表 11 泡萝卜电子舌滋味数据

Table 11. Electronic tongue taste data of pickled radish

样品	酸味	苦味	涩味	苦味回味	涩味回味	鲜味	丰富性	咸味	甜味
接种发酵	0.12	2.41	1.90	−0.38	0.76	1.16	−0.02	9.55	−1.27
自然发酵	−2.22	2.50	1.80	−0.18	0.79	0.19	−0.18	9.70	−1.95

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