宁波大学学报（理工版）
寧波大學學報（理工版）
저파대학학보（리공판）
JOURNAL OF NINGBO UNIVERSITY(NSEE)
2014年
3期
1-6
,共6页
腌制冬瓜%生产工艺%理化品质%微生物指标%感官评价
醃製鼕瓜%生產工藝%理化品質%微生物指標%感官評價
업제동과%생산공예%이화품질%미생물지표%감관평개
pickled wax gourd%production technology%physical and chemical quality%microbiological indicators%sensory evaluation
以冬瓜为原料,比较了腌制方式、配料及接种腌制对冬瓜腌制过程中理化指标(pH、盐度、总酸、亚硝酸盐和氨基酸态氮)和微生物指标(细菌、乳酸菌总数)的影响,并对成品进行了感官分析.结果表明：熟腌成熟时间为20 d,生腌成熟时间较长为90 d,但品质较好；在生腌中加辣椒腌制比对照组pH降低了0.25,亚硝酸盐质量分数降低了8.60×10-7,而盐度和总酸的质量分数提高,盐度变化不显著；在生腌中接种腌制冬瓜比对照组 pH 降低了0.26,亚硝峰阶段亚硝酸盐质量分数降低了1.38×10-5,而氨基酸态氮质量分数增高了1.70×10-4,菌落总数增高了3.3×107 cfu·mL-1,乳酸菌总数增高了1.0×107 cfu·mL-1.综合感官分析,得出生腌接种和生腌加辣椒方式均可提高冬瓜的感官品质,接种戊糖片球菌发酵的冬瓜感官品质最高.
以鼕瓜為原料,比較瞭醃製方式、配料及接種醃製對鼕瓜醃製過程中理化指標(pH、鹽度、總痠、亞硝痠鹽和氨基痠態氮)和微生物指標(細菌、乳痠菌總數)的影響,併對成品進行瞭感官分析.結果錶明：熟醃成熟時間為20 d,生醃成熟時間較長為90 d,但品質較好；在生醃中加辣椒醃製比對照組pH降低瞭0.25,亞硝痠鹽質量分數降低瞭8.60×10-7,而鹽度和總痠的質量分數提高,鹽度變化不顯著；在生醃中接種醃製鼕瓜比對照組 pH 降低瞭0.26,亞硝峰階段亞硝痠鹽質量分數降低瞭1.38×10-5,而氨基痠態氮質量分數增高瞭1.70×10-4,菌落總數增高瞭3.3×107 cfu·mL-1,乳痠菌總數增高瞭1.0×107 cfu·mL-1.綜閤感官分析,得齣生醃接種和生醃加辣椒方式均可提高鼕瓜的感官品質,接種戊糖片毬菌髮酵的鼕瓜感官品質最高.
이동과위원료,비교료업제방식、배료급접충업제대동과업제과정중이화지표(pH、염도、총산、아초산염화안기산태담)화미생물지표(세균、유산균총수)적영향,병대성품진행료감관분석.결과표명：숙업성숙시간위20 d,생업성숙시간교장위90 d,단품질교호；재생업중가랄초업제비대조조pH강저료0.25,아초산염질량분수강저료8.60×10-7,이염도화총산적질량분수제고,염도변화불현저；재생업중접충업제동과비대조조 pH 강저료0.26,아초봉계단아초산염질량분수강저료1.38×10-5,이안기산태담질량분수증고료1.70×10-4,균락총수증고료3.3×107 cfu·mL-1,유산균총수증고료1.0×107 cfu·mL-1.종합감관분석,득출생업접충화생업가랄초방식균가제고동과적감관품질,접충무당편구균발효적동과감관품질최고.
The physical and chemical indicators (pH, salinity, total acid, nitrite and amino nitrogen) as well as microbiological influences (total population of bacteria and lactic acid bacteria) are investigated, and the sensory evaluation of its product is conducted during fermentation using a variety of ways such as pickling, varying ingredients and inoculated pickling using the wax gourd as raw material. The results show that the pickling period of cooked pickles requires 20 days, but needs only 90 days for raw pickles with good quality. The pH of the wax gourd added with red pepper is found to be reduced by 0.25, and nitrite concentration is reduced by 8.60×10-7 in the raw pickles processing but the total acids increases and salinity changes insignificantly. The pH with inoculation pickling of wax gourd is reduced by 0.26, and nitrite concentration is reduced by 1.38×10-5. The amino nitrogen is increased by 1.70×10-4, and the total population of bacteria is increased by 3.3×107 cfu·mL-1 and lactic acid bacteria is increased by 1.0×107 cfu·mL-1. Using the sensory evaluation for four different processing techniques, it concludes that the quality of products by raw pickling with inoculation or by addition of red pepper is found to be improved, the best quality of pickling wax gourd is obtained by inoculating the Pediococcus pertosaceus.
