摘要
文章研究了天然香辛料辣椒、花椒、大蒜和生姜对低盐四川泡菜发酵过程中有害菌的抑制作用及其对乳酸菌生长的影响。以乳酸菌、酵母菌和芽孢菌的菌落数、菌落总数及亚硝酸盐为评价指标,进行单因素和正交实验。实验结果表明:天然香辛料对有害菌的抑制效果为辣椒>大蒜>生姜>花椒。最终确定香辛料的复配比例为:辣椒3.6g/dL、大蒜8.0g/dL、花椒1.8g/dL、生姜6.0g/dL。在此条件下,有害菌和酵母菌的抑制率达98%以上,乳酸菌活菌数量达1.13×10~8 cfu/mL。
In this study,the antibacterial activities of the natural spices,including chili,Chinese prickly ash,garlic,ginger against Lactobacillus,yeast and Bacillus strains in the low-salt Sichuan pickles are researched,and their influence on the growth of Lactobacillus strain is also studied.The single factor and orthogonal experiments are carried out to evaluate the colony count,total plate count and nitrite of Lactobacillus,yeast and Bacillus.The results show that the inhibitory effect of natural spices on the harmful bacteria is chiligarlicgingerChinese prickly ash.Finally,the mixed proportion of the spices is determined as：chili is 3.6 g/dL,garlic is 8.0 g/dL,Chinese prickly ash is 1.8 g/dL,ginger is 0.6 g/dL.Under such conditions,the inhibition rate of harmful bacteria and yeast is over 98%,and the viable count of Lactobacillus is 1.13×10~8 cfu/mL.
作者
张婷
李晓
许航
唐启贤
贾利蓉
段飞霞
ZHANG Ting;LI Xiao;XU Hang;TANG Qi-xian;JIA Li-rong;DUAN Fei-xia(College of Light Industry,Textile and Food Science,Sichuan University,Chengdu 610065,China;Key Laboratory of Food Science and Technology in Sichuan Province,Sichuan University,Chengdu 610065,China)
出处
《中国调味品》
CAS
北大核心
2018年第8期17-21,共5页
China Condiment
基金
四川大学德阳校市合作专项资金(HZYF201517)
四川大学大学生创新创业训练计划(201610610676)
四川大学青年教师科研启动资金(2015SCU11033)
关键词
香辛料
低盐泡菜
抑菌
乳酸菌
亚硝酸盐
spices
low-salt pickles
anti-bacteria
Lactobacillus
nitrite
