食品与发酵科技
食品與髮酵科技
식품여발효과기
SICHUAN FOOD AND FERMENTATION
2014年
1期
42-47
,共6页
徐乙银%刘丽婷%谭杰%蒲彪%敖晓琳
徐乙銀%劉麗婷%譚傑%蒲彪%敖曉琳
서을은%류려정%담걸%포표%오효림
四川泡菜%香辛料%品质
四川泡菜%香辛料%品質
사천포채%향신료%품질
Sichuan pickles%spices%qualities
为了探究大蒜、生姜、辣椒、花椒4种不同香辛料对自然发酵四川泡菜品质的影响,通过测定香辛料对泡菜感官品质、总酸、亚硝酸盐含量和乳酸菌总数4个指标的影响实验,分析香辛料种类及最佳添加量对泡菜品质的影响。结果表明:不同因素对不同指标的影响有差异,其中大蒜对泡菜总酸及乳酸菌总数的影响较大,而对感官品质影响的重要程度依次为:辣椒>花椒>大蒜>生姜,最佳发酵组合为A3B2C1D3(大蒜为1.5%,生姜为4.0%辣椒为2.5%,花椒为0.025%)。
為瞭探究大蒜、生薑、辣椒、花椒4種不同香辛料對自然髮酵四川泡菜品質的影響,通過測定香辛料對泡菜感官品質、總痠、亞硝痠鹽含量和乳痠菌總數4箇指標的影響實驗,分析香辛料種類及最佳添加量對泡菜品質的影響。結果錶明:不同因素對不同指標的影響有差異,其中大蒜對泡菜總痠及乳痠菌總數的影響較大,而對感官品質影響的重要程度依次為:辣椒>花椒>大蒜>生薑,最佳髮酵組閤為A3B2C1D3(大蒜為1.5%,生薑為4.0%辣椒為2.5%,花椒為0.025%)。
위료탐구대산、생강、랄초、화초4충불동향신료대자연발효사천포채품질적영향,통과측정향신료대포채감관품질、총산、아초산염함량화유산균총수4개지표적영향실험,분석향신료충류급최가첨가량대포채품질적영향。결과표명:불동인소대불동지표적영향유차이,기중대산대포채총산급유산균총수적영향교대,이대감관품질영향적중요정도의차위:랄초>화초>대산>생강,최가발효조합위A3B2C1D3(대산위1.5%,생강위4.0%랄초위2.5%,화초위0.025%)。
The effect of four common spices, including garlic, ginger, chili and Chinese prickly ash, on the qualities of Sichuan pickle were studied by single factor experiment and orthogonal design. The tested items included the sensory quality, total acid, nitrite content and the number of live lactic acid bacteria. The results indicated that the concentration of garlic exhibited the strongest effect on viable lactic acid bacteria and total acid, and the importance degree of each factor the sensory quality of pickled radish was chili>Chinese prickly ash>garlic>ginger. And the optimal combination of fermentation conditions was A3B2C1D3 (garlic was 1.5%, ginger was 4.0%, chili was 2.5%, Chinese prickly ash was 0.025%).