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中国精品科技期刊2020
汪姣玲,李加兴,岳元媛. 植物乳杆菌和肠膜明串珠菌混合发酵泡萝卜的工艺优化[J]. 食品工业科技,2023,44(3):172−182. doi: 10.13386/j.issn1002-0306.2022040282.
引用本文: 汪姣玲,李加兴,岳元媛. 植物乳杆菌和肠膜明串珠菌混合发酵泡萝卜的工艺优化[J]. 食品工业科技,2023,44(3):172−182. doi: 10.13386/j.issn1002-0306.2022040282.
WANG Jiaoling, LI Jiaxing, YUE Yuanyuan. Process Optimization on Mixed Fermentation of Pickled Radish with Lactobacillus plantarum and Leuconostoc mesenteroides[J]. Science and Technology of Food Industry, 2023, 44(3): 172−182. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040282.
Citation: WANG Jiaoling, LI Jiaxing, YUE Yuanyuan. Process Optimization on Mixed Fermentation of Pickled Radish with Lactobacillus plantarum and Leuconostoc mesenteroides[J]. Science and Technology of Food Industry, 2023, 44(3): 172−182. (in Chinese with English abstract). 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

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

  • 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。

     

    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.

     

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