摘要
为了探究大蒜、生姜、辣椒、花椒4种不同香辛料对自然发酵四川泡菜品质的影响,通过测定香辛料对泡菜感官品质、总酸、亚硝酸盐含量和乳酸菌总数4个指标的影响实验,分析香辛料种类及最佳添加量对泡菜品质的影响。结果表明:不同因素对不同指标的影响有差异,其中大蒜对泡菜总酸及乳酸菌总数的影响较大,而对感官品质影响的重要程度依次为:辣椒>花椒>大蒜>生姜,最佳发酵组合为A3B2C1D3(大蒜为1.5%,生姜为4.0%辣椒为2.5%,花椒为0.025%)。
The effect of four common spices, including garlic, ginger, chili and Chinese prickly ash, on the qualities of Sichuan pickle were studied by single factor experiment and orthogonal design. The tested items included the sensory quality, total acid, nitrite content and the number of live lactic acid bacteria. The results indicated that the concentration of garlic exhibited the strongest effect on viable lactic acid bacteria and total acid, and the importance degree of each factor the sensory quality of pickled radish was chili＆gt;Chinese prickly ash＆gt;garlic＆gt;ginger. And the optimal combination of fermentation conditions was A3B2C1D3 （garlic was 1.5%, ginger was 4.0%, chili was 2.5%, Chinese prickly ash was 0.025%）.
出处
《食品与发酵科技》
CAS
2014年第1期42-47,共6页
Food and Fermentation Science & Technology
基金
四川农业大学大学生创新性实验计划和优质中国泡菜现代产业链关键技术研究集成与产业化示范(2012NZ0002)项目
关键词
四川泡菜
香辛料
品质
Sichuan pickles
spices
qualities
