不同发酵方式对木瓜泡菜品质的影响

以木瓜为原料,采用自然发酵法、乳酸菌发酵法(1%乳酸菌发酵、2%乳酸菌发酵)制作泡菜,分析不同发酵方式对木瓜泡菜pH值、可滴定酸、维生素C、质构动态变化和感官的影响。结果表明:2%乳酸菌接种发酵使得木瓜泡菜的pH值降幅更快,维持较高的可滴定酸含量,维生素C损失较少,硬度、胶黏性、咀嚼性最好。与自然发酵相比,添加乳酸菌发酵明显能缩短发酵周期,对营养和质构的保持较好,而且木瓜的香气浓郁,口感酸爽,质地脆嫩,整体感官最佳。

Quality Analysis of Pickled Papaya in Different Fermentation Processes

Using papaya as raw material,the dynamic effects of traditional natural fermentation and lactic acid fermentation on pH value,total acid,Vitamin C,texture and sensory evaluation of pickled papaya were compared.The results showed that the papaya pickle inoculated 2% lactic acid for fermentation made the pH value decreased faster,maintained a higher titratable acid content,reduced the loss of Vc,and the hardness,gum stickiness and chewiness were the best.Compared with traditional natural fermentation,lactic acid fermentation could obviously shorten the fermentation time,maintain better nutrition and texture,and overall evaluation of those pickled papaya was the best with strong aroma,good taste,crisp texture.