食盐含量和原料含水量对发酵芥菜品质的影响

为了提高发酵芥菜的品质，本试验将新鲜芥菜洗净后，分别将含水量80%、84%、88%的芥菜添加11%、12%、13%、14%、15%的食盐进行腌制，研究原料含水量和食盐含量对发酵芥菜成品理化指标的影响。结果表明：对于含水量为80%～88%的芥菜，其原料含水量越高，成品挥发酯含量越高；亚硝酸盐含量和pH值越低；游离氨基酸呈先上升后下降的趋势。随着腌制盐分的升高，亚硝酸盐、挥发酯的含量下降，pH值上升，游离氨基酸呈下降后上升的趋势。综合而言，选择腌制食盐含量11%，原料含水量88%为宜，此条件下亚硝酸盐含量为3.79 mg/kg，游离氨基酸的含量为0.14 g/100 g，挥发酯含量为0.57 g/100 g，芥菜汁的pH值为4.86。

Effect of salt concentration and water content of raw materials on the quality of fermented mustard

In order to improve the quality of fermented mustard, the effect of water content (80%, 84%, 88%) in the raw material mustard, and salt concentration (11%, 12%, 13%, 14%, 15%) of the fermented system on the quality of fermented mustard products was studied after the fresh mustard was washed. The results showed that for the mustard with water content of 80%-88%, the higher water content, the higher volatile ester content; the lower nitrite content and pH, while the free amino acids content increased firstly and then decreased. With the increase of salt content, the content of nitrite and volatile ester decreased, the pH value increased, and free amino acid showed a trend of first decrease and then increase. In general, salt concentration 11% and water content 88% was appropriate. The content of nitrite under this condition was 3.79 mg/kg, the content of free amino acids was 0.14 g/100 g, volatile ester content was 0.57 g/100 g, and the pH of picked mustard juice was 4.86.