Abstract: To exploring the techniques to prepare pickle using broccoli stems from remnants of the frozen fresh vegetable industry,the natural fermentation process of pickle was studied and the optimal technique parameters,including the number of lactic acid bacteria( LAB),pH,total acid content of the brine,the contents of nitrite,vitamin C,reducing sugar,and soluble solids,and the color of the pickle during the fermentation process,were analyzed.The results indicated that the appropriate condition for drying the material broccoli's stem was 40 min under 70 ℃.By L9( 34) orthogonal experiment,the optimal proportion of fermentation solution was 10% salt,6% sucrose,and0. 2% CaCl2. After fermenting for 8 d under( 30 ± 2) ℃ in this fermentation solution,the best flavor of the pickle was obtained. During the fermentation process,the pH of the brine decreased while the total acid content of the brine increased. The number of LAB in brine increased in initial and decreased afterwards. Vitamin C content of the pickle gradually declined during the fermentation process. The changes of reducing sugar,soluble solids content and color of the pickle were fluctuant. The nitrite content in the pickle reached the highest amount on Day 1at the beginning of the fermentation. The nitrite content was 0. 77 mg /kg at the end of the fermentation( Day 8),which was within the safety range.
段小明,陈萃,曹玉梅,等. 西兰花茎泡菜的研制及发酵过程中理化指标变化规律[J]. 食品与发酵工业, 2014, 40(05): 106-111.
DUAN Xiao-ming,CHEN Cui,CAO Yu-mei,et al. Preparation of broccoli's stem pickle and analysis on variance of physicochemical indicators during the fermentation[J]. Food and Fermentation Industries, 2014, 40(05): 106-111.