以西兰花茎为原料制备泡菜,研究了其自然发酵工艺,并对该工艺下发酵过程中发酵液的乳酸菌数、pH值、总酸含量及泡菜的亚硝酸盐、VC、还原糖、可溶性固形物含量、色泽进行了测定。结果表明:西兰花茎适宜的烘干条件为:70℃下干燥40 min;通过L9(34)正交试验确定最佳发酵液配比为:10%食盐、6%白砂糖、0.2%CaCl2;(30±2)℃下发酵8 d后可得到风味较佳的西兰花茎泡菜。发酵过程中,发酵液的pH值逐渐降低,总酸含量升高,乳酸菌数量先升高后降低;泡菜的VC含量逐渐降低,可溶性固形物、还原糖含量及色泽呈波动变化;亚硝酸盐峰值在发酵的第1天出现,发酵结束时(8 d),亚硝酸盐含量为0.77 mg/kg,泡菜食用安全。

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.