辣白菜制作工艺优化

本研究探索了辣白菜制作的工艺参数并进行工艺组合优化。以盐度、苹果梨添加量、发酵时间和糖添加量为影响因素,还原糖、总酸、pH、亚硝酸盐和感官评定为评价指标进行综合评分,分别通过单因素实验和正交试验,确定最优工艺组合参数。结果表明:盐度增加(1.5%~3.5%)使总酸逐渐减小,pH逐渐增大,亚硝酸盐含量降低;糖、苹果梨的添加能够为辣白菜的乳酸发酵提供还原糖,降低亚硝酸盐的含量;盐添加量、苹果梨添加量和发酵时间对辣白菜品质影响显著(p<0.05);优化的辣白菜制作工艺条件为盐度2.5%,苹果梨添加量为7%,4℃条件下发酵时间9d,糖添加量3.5%,此时综合评分为(94.80±2.23)分。该工艺条件下制作的辣白菜符合国家标准GB2714-2015及行业标准SB/T10439-2007,可为辣白菜生产提供指导依据。

Optimization of Processing Technology for Kimchi

The effects of processing parameters on the making of kimchi were investigated and the process combination was optimized.The additive of salt,apple - pear,the fermentation time and sugar contents were taken as affecting factors.The reducing sugar,total acid,pH value,nitrite and sensory evaluation were taken as the evaluation indexes.In addition, comprehensive scoring method was used to determine a comprehensive score.The optimal process combination parameters were determined by single factor experiments and orthogonal experiment,respectively.The results showed that the total acid decreased,the pH value increased,and the nitrite contents decreased gradually with the increasing of salinity(1.5%~3.5%). The addition of sugar and apple - pear could provide reducing sugar and reduce the contents of nitrite for the lactic acid fermentation of the kimchi.The effects of salt addition,apple-pear addition,fermentation time and sugar addition on the quality of kimchi were significant( p < 0.05).The optimized processing conditions were as follows:The salinity was 2.5%,additive amount of apple-pear was 7%,fermentation time was 9 d at the temperature of 4 ℃,and additive amount of sugar was 3.5%. The comprehensive score was ( 94.80 ± 2.23).The prepared kimchi under this process meets the national standards GB 2714- 2015 and industry standards SB/T 10439-2007,which could provide guidance for the production of the kimchi.