摘要
为探究酱腌菜产品中沉淀产生的主要原因并提出解决措施,选用瓶装酱腌菜宫廷黄瓜、甜酱八宝菜为研究对象,通过主成分测定、微生物培养、纯化及鉴定等方法进行分析。结果表明,宫廷黄瓜以物理性沉淀为主,粗淀粉和粗蛋白分别占比11.25%,9.40%,黄瓜本身含有的蛋白质对稳定性有一定的影响;甜酱八宝菜以生物性沉淀为主,杀菌条件指示菌为芽孢杆菌(解淀粉芽孢杆菌、贝莱斯芽孢杆菌、枯草芽孢杆菌和简单纯芽孢杆菌),金黄杆菌属(金黄杆菌属FRGDSA 4580/97)和球菌(人葡萄球菌),其中解淀粉芽孢杆菌和枯草芽孢杆菌为主,占比达71.43%。
In order to explore the main causes of precipitation in pickled vegetable products and put forward solutions,bottled pickled vegetable palace cucumber and sweet pickled eight treasures vegetables were selected as the research objects,and analyzed by principal component determination,microbial culture,purification and identification.The results showed that the palace cucumber was physically precipitated in which crude starch and crude protein accounted for 11.25%and 9.40%respectively.In addition,the protein contained in cucumber itself had a certain impact on stability.Pickled eight treasures vegetables were biological precipitation.Sterilization condition indicator bacteria were Bacillus(Bacillus amyloliticus,Bacillus Belestre,Bacillus subtilis,Bacillus simple and pure),Chrysobacillus(Chrysobacillus FRGDSA 4580/97)and Coccus(Staphylococcus hominis),among which Bacillus amylolyticus and Bacillus subtilis accounted for 71.43%.
作者
李文涛
霍卫宁
金志刚
车有荣
王立爽
LI Wentao;HUO Weining;JIN Zhigang;CHE Yourong;WANG Lishuang(Beijing Liubiju Food Co.,Ltd.,Huairou Brewing Factory,Beijing 101407,China;Beijing Liubiju Food Co.,Ltd.,Beijing 100076,China;Beijing Shounong Food Co.,Ltd.,Beijing 100143,China)
出处
《农产品加工》
2025年第8期62-67,共6页
Farm Products Processing
基金
首农食品自立科技项目(SNSPKJ[2021]08)。
