[1]王向阳,任焕,金龙.添加豆粉和豆芽汁对腌萝卜发酵的影响[J].调味品杂志(月刊),2016,(10):33-37.[doi:10.3969/j.issn.1000-9973.2016.10.007]
　WANG Xiang-yang,REN Huan,JIN Long.The Effect of Adding Soybean Powder and Bean Sprout Juice on the Fermentation of Pickled Radish[J].CHINA CONDIMENT,2016,(10):33-37.[doi:10.3969/j.issn.1000-9973.2016.10.007]
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添加豆粉和豆芽汁对腌萝卜发酵的影响
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调味品杂志（月刊）[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2016年10期
页码:
33-37
栏目:
基础研究
出版日期:
1900-01-01

文章信息/Info

Title:
The Effect of Adding Soybean Powder and Bean Sprout Juice on the Fermentation of Pickled Radish
文章编号:
1000-9973(2016)10-0033-05
作者:
王向阳; 任焕; 金龙
浙江工商大学 食品与生物工程学院,杭州 310018
Author(s):
WANG Xiang-yang;  REN Huan;  JIN Long
College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
关键词:
萝卜;  豆粉;  豆芽汁;  腌制
Keywords:
radish;  soybean powder;  bean sprout juice;  pickling
分类号:
TS205.5
DOI:
10.3969/j.issn.1000-9973.2016.10.007
摘要:
为了加快乳酸菌生长,增加乳酸菌数量,加快产酸,丰富风味,在萝卜发酵液中,分别添加质量的2%,3%,4%,5%的豆粉和2%,4%,6%,8%的豆芽汁,测定其7天内总酸、pH值、乳酸菌数和细菌总数。结果表明:添加4%～5%豆粉,产酸速度和pH降低均显著快于添加2%～3%豆粉,添加6%～8%豆芽汁也显著快于添加2%～4%豆芽汁,且处理组都显著快于对照组。添加豆粉发酵,当pH值为3.7～3.9时,出现了缓慢下降期,发酵后5天出现pH值下降和产酸再次加快现象; 而对照组和添加豆芽汁组,该缓慢期不明显。随着发酵进行,乳酸菌数量逐步上升。添加豆粉和豆芽汁显著增加乳酸菌数量,添加浓度越高,乳酸菌增加越多,在发酵1天和3天与对照组差异大,发酵后期差异变小。此外,发酵过程中细菌总数缓慢下降。添加豆粉和豆芽汁减少了细菌总数,添加浓度越高,细菌总数减少越多。感官评定表明:添加豆粉和豆芽汁提高了腌萝卜的品质,其中4%豆粉和6%豆芽汁都已经接近豆粉和豆芽汁的最优处理浓度。豆芽汁含水量多,实际添加的干物质远低于豆粉,因此,推荐添加6%豆芽汁。
Abstract:
In order to accelerate the growth of lactic acid bacteria and improve the flavor, 2%, 3%, 4%, 5% of soybean powder and 2%, 4%, 6%, 8% of bean sprout juice are added into pickled radish during fermentation. The total acid, pH, lactic acid bacteria number and bacteria number are determined within 7 days after treatment. The results show that adding 4%～5% of soybean powder is significantly faster than 2%～3% of soybean powder on acid production rate and pH decreasing, 6%～8% of bean sprout juice is faster than 2%～4% of bean sprout juice, and all treatment groups are significantly faster than control group. After adding soybean powder, when pH is 3.7～3.9, there's a slow decline period, and after 5 days' fermentation, the pH decreases and acid production rate accelerates; while this slow phase is not obvious in the control group and bean sprout juice group. As the fermentation, the number of lactic acid bacteria increases gradually. The adding of soybean powder and bean sprout juice significantly increases the number of lactic acid bacteria. Compared to the control group, there's a big difference on the 1st day and 3rd day, and the later is smaller. Inaddition, the number of total bacteria decreases slowly during fermentation. The adding of soybean powder and bean sprout juice reduces the number of total bacteria. The sensory evaluation shows that the quality of pickled radish is improved by adding soybean powder and bean sprout juice, 4% of soybean powder and 6% of bean sprout juice are close to the optimal treatment concentration. Bean sprout juice has more moisture content and lower dry matter than soybean powder, therefore, 6% of bean sprout juice is recommended.

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备注/Memo

备注/Memo:
作者简介:王向阳(1966-),男,浙江玉环人,博士,主要从事食品保鲜加工和植物功能成分研究。
更新日期/Last Update: 1900-01-01