葡萄糖发酵物复合原料在酱腌菜中的应用

Application of combination of glucose fermentation products with other raw materials in pickled vegetables

中文关键词:  葡萄糖发酵物  食醋粉  大豆膳食纤维  酱腌菜

英文关键词:glucose fermentation products  vinegar powder  soybean dietary fiber  pickled vegetables

中文摘要:

      目的 探究葡萄糖发酵物复合原料对37 ℃贮藏条件下酱腌菜质量的影响。方法 本研究选用食品原料葡萄糖发酵物、食醋粉、大豆膳食纤维, 以腌萝卜为考察对象, 通过单因素实验和L9(34)正交实验, 考察3种食品原料单独使用时对酱腌菜感官品质和货架期的影响并得出最佳物理复合比例。结果 3种原料单独使用时, 都可有效改善酱腌菜的感官品质, 抑制酱腌菜菌落总数的升高。3种原料共同使用——葡萄糖发酵物添加1.5 g/kg, 食醋粉添加1.5 g/kg, 大豆膳食纤维添加4.0 g/kg时, 可使酱腌菜在37 ℃条件下贮藏24 d, 保持良好的感官品质, 菌落总数不超过5.88 lg(CFU/g), 大肠菌群不超过2.99 lg(CFU/g), 氨基酸态氮不低于0.12 g/kg。与使用脱氢乙酸钠达到的货架期时间相同, 优于使用山梨酸钾。结论 使用食品原料葡萄糖发酵物、食醋粉、大豆膳食纤维可有效提高酱腌菜在货架期期间的各项品质, 抑制腐败微生物生长, 替代常用化学防腐剂, 为酱腌菜产业绿色升级提供了可靠的方案。

英文摘要:

      Objective To investigate the effects of glucose fermentation products with other raw materials on the quality of pickled vegetables during storage at 37 ℃. Methods The 3 kinds of food raw materials—glucose fermentation products, vinegar powder and soybean dietary fiber were selected. And the pickled radish was as the test object. The effects on the sensory quality and shelf life of pickled vegetables with three food materials used individually were investigated through single-factor experiment. The optimal physical mixing ratio had been determined through an L9(34) orthogonal array design. Results When 3 kinds of materials were used alone, the sensory quality of pickled vegetables was improved effectively and aerobic plate count was suppressed. The combination of 3 kinds of materials was 1.5 g/kg of glucose fermentation products, 1.5 g/kg of vinegar powder and 4.0 g/kg of soybean dietary fiber. The pickled vegetables were stored for 24 days at 37 ℃ with satisfactory sensory quality, aerobic plate count no more than 5.88 lg(CFU/g), coliforms no more than 2.99 lg(CFU/g) and amino acid nitrogen no less than 0.12 g/kg. The shelf life achieved was the same as that reached by using sodium dehydroacetate and superior to that achieved by using potassium sorbate. Conclusion Various qualities of pickled vegetables are effectively enhanced during their shelf life with the use of glucose fermentation products, vinegar powder and soybean dietary fiber. The common chemical preservatives are replaced to inhibit the growth of spoilage microorganisms. The reliable solution is provided for the green upgrading of the pickled vegetable industry.