发酵条件对湿法腌制黄瓜发酵性能的影响

以黄瓜为主要原料,以香辛料、蔗糖等为辅料,将处理好的黄瓜进行常温湿法腌制。通过测定腌黄瓜汁液中的乳酸菌数、残糖(%)、酸度(g/L)等,研究蔗糖添加量(%)、香辛料添加量(%)、食盐水浓度(%)以及腌制天数(天)等发酵因素对湿法腌制黄瓜发酵性能的影响。研究结果表明:随着蔗糖添加量升高,可溶性固形物含量随之增大,而酸度先上升后下降,差异显著(P<0.05);随着香辛料添加量升高,酸度先上升后下降,且差异显著(P<0.05);随着食盐添加量的升高,可溶性固形物含量随之增大,酸度随之增大;随着腌制天数延长,酸度出现上升趋势;酸度与蔗糖添加量、香辛料添加量、食盐水浓度及发酵天数的相关系数分别为-0.769,-0.012,0.844,-0.952,且有统计学意义;乳酸菌数量与蔗糖添加量、香辛料添加量、食盐水浓度及发酵天数的相关系数分别为-0.627,-0.750,-0.871,-0.210;可溶性固形物与蔗糖添加量、香辛料添加量、食盐水浓度及发酵天数的相关系数分别为-0.984,0,0.966,0.230。

Effect of Fermentation Conditions on Fermentation Performance of Wet Pickled Cucumber

Cucumber is used as the main raw material,spices and sucrose are used as the supplementary materials,and the treated cucumber is cured by wet method at room temperature.By measuring the number of lactic acid bacteria,residual sugar(%)and acidity(g/L)in pickled cucumber juice,the effects of sucrose(%),spices(%),salt solution concentration(%)and pickling days on the fermentation performance of wet pickled cucumber are studied.The results show that with the increase of sucrose content,the soluble solids'content increases,while acidity firstly increases and then decreases(P<0.05),with the increase of spices'content,acidity firstly increases and then decreases(P<0.05),with the increase of salt content,the soluble solids'content increases,while acidity increases.The correlation coefficients between acidity and sucrose content,spices'content,salt solution concentration and fermentation days are-0.769,-0.012,0.844,-0.952,and have statistical significance.The correlation coefficients between lactic acid bacteria quantity and sucrose content,spices'content,salt solution concentration and fermentation days are-0.627,-0.750,-0.87,-0.210 respectively.The correlation coefficients of soluble solids and sucrose,spices,salt solution and fermentation days are-0.984,0,0.966,0.230 respectively.