自然发酵与人工接种发酵法发酵泡菜的品质比较

以甘肃大宗蔬菜高原夏菜中娃娃菜的尾菜为主要腌制原料,在传统泡菜工艺腌制的基础上,以0.5%的接种量接种混合菌种(柠檬明串珠菌:植物乳杆菌植物亚种:短乳杆菌=2:3:1,浓度比),于20℃条件下发酵,通过测定泡菜中还原糖、总酸、氨基酸肽氮、亚硝酸盐含量及挥发性成分对自然发酵和人工接种发酵泡菜的品质进行比较研究。结果表明:整个发酵过程中,两种发酵方式的还原糖、氨基酸态氮含量均逐渐降低,人工接种发酵的亚硝酸峰值为9.03 mg/kg,自然接种发酵为32.1 mg/kg,在自然发酵和人工接种发酵泡菜中,所含的风味物质主要以烯类、醇类和酯类为主,这三类主要风味物质在自然发酵中占总体香气成分的71.8%,人工接种发酵中占比65.6%。因此,与自然发酵相比,人工接种发酵可以明显地减少亚硝酸盐的含量,缩短泡菜发酵周期,自然发酵的泡菜中风味物质更加丰富,但两种发酵方式生成的风味物质已经非常接近。

Quality Comparison of Pickled Cabbage Fermented by Natural Fermentation and Artificial Inoculation

Pickles made by the tail of cabbages in plateau of Gansu province,which was on the basis of traditional pickled cabbage process,was inoculated with 0.5% mixed strain(Leuconostoc citreum:Bacterium lacticum:Lactobacillus brevis=2:3:1,c/c)and cultured at 20℃. The quality comparison of natural fermentation and artificial inoculated fermentation pickled cabbage was discussed through the main factors such as reducing sugars,total acid,amino acid nitrogen,nitrite content and volatile components. The results showed that,during the whole fermentation process,reducing sugars and amino acid nitrogen contents of the two fermentation pickles decreased gradually. The peak value of nitrite in artificial inoculated fermentation and natural fermentation were 9.03,32.1 mg/kg,respectively. In both natural and artificial inoculated fermentation pickled cabbage,the obtained flavor substance mainly were alkenes,alcohols and esters,and the highest relative amount were 71.8% and 65.6%. Compared to the natural fermentation,the nitrite content of artificial inoculated fermentation decreased apparently,and the artificial inoculated fermentation cycle also shortened. The flavor substances produced by the two fermentation are very contiguous,while the pickled cabbage of natural fermentation is richer in flavor.