食品与发酵工业 >

2022 , Vol. 48 >Issue 15: 154 - 161

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029689

研究报告

超声波协同低盐处理对萝卜泡菜水菌群分布和特征风味的影响

  • 高苏敏 ,
  • 吴丹璇 ,
  • 高子武 ,
  • 刘宗振 ,
  • 吴鹏 ,
  • 姜松松 ,
  • 王恒鹏 ,
  • 孟祥忍
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  • 1(扬州大学 食品科学与工程学院,江苏 扬州,225127)
    2(中餐非遗技艺传承文化和旅游部重点实验室,江苏 扬州,225127)
    3(江苏省淮扬菜工程中心,江苏 扬州,225127)
第一作者:硕士研究生(王恒鹏讲师与孟祥忍教授为共同通信作者,E-mail:yzuwhp@163.com;xrmeng@yzu.edu.cn)

收稿日期: 2021-10-13

  修回日期: 2021-12-04

  网络出版日期: 2022-09-02

基金资助

中国营养学会百胜餐饮健康基金项目(CNS-YUM2020A17);扬州市“绿扬金凤计划”领军人才资助项目;扬州大学“青蓝工程”资助项目

收起

Effects of ultrasonic-assisted low-salt treatment on bacterial community distribution and characteristic flavor of radish pickle water

  • GAO Sumin ,
  • WU Danxuan ,
  • GAO Ziwu ,
  • LIU Zongzhen ,
  • WU Peng ,
  • JIANG Songsong ,
  • WANG Hengpeng ,
  • MENG Xiangren
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  • 1(School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China)
    2(Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, China)
    3(Huaiyang Cuisine Engineering Center, Yangzhou 225127, China)

Received date: 2021-10-13

  Revised date: 2021-12-04

  Online published: 2022-09-02

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摘要

为明确超声波干预结合低盐处理对泡菜发酵的影响,以传统自然腌制泡菜为对照(CK),将超声波技术(25 kHz, 40 W, 15 min)与低盐腌制(盐质量浓度20~40 g/L)结合,监测发酵期间各处理组(CK6、CK4、U2、U3、U4)泡菜水样品理化指标、挥发性风味物质和微生物多样性的变化。结果表明,发酵6 d时,所有处理组发酵成熟,其中CK4、U2、U3组酸度处于适宜范围6~8 g/kg。与CK组相比,相同盐含量下,超声波组泡菜水中有机酸和游离氨基酸含量更高,挥发性风味物质种类更丰富,其中二甲基三硫阈值小,对风味贡献大,仅存于超声波组样品,在U3组中含量最高。随着发酵时间的延长,泡菜水微生物多样性逐渐降低,超声波组中腐败菌丰度较CK组降低明显(P<0.05),同时U3组在属水平上的物种组成变化小,发酵过程中品质更加稳定。综上可知,采用超声波协同低盐(盐质量浓度30 g/L)处理,能有效加速泡菜的发酵进程,促进特征风味的释放和乳杆菌等有益菌的生成,该结果可为超声波辅助低盐工艺在泡菜加工中的应用提供理论依据。

关键词： 萝卜泡菜; 超声波浸渍; 低盐; 挥发性风味; 微生物多样性

本文引用格式

高苏敏 , 吴丹璇 , 高子武 , 刘宗振 , 吴鹏 , 姜松松 , 王恒鹏 , 孟祥忍 . 超声波协同低盐处理对萝卜泡菜水菌群分布和特征风味的影响[J]. 食品与发酵工业, 2022 , 48(15) : 154 -161 . DOI: 10.13995/j.cnki.11-1802/ts.029689

Abstract

In order to clarify the effect of ultrasonic assisted low-salt treatment on characteristic flavor and microbial diversity of radish pickle water, ultrasonic impregnation (25 kHz, 40 W, 15 min) was combined with low salt pickling with salt mass fraction of 20-40 g/L (U2-U4), the traditional natural pickling were taken as the control (CK), and radish pickles made by different impregnation processes were fermented for 12 d, respectively. The results revealed that the ultrasonic impregnation promoted the fermentation process of pickles, and radish pickles entered the mature stage at 6th day of fermentation. The acidity of pickles in the ultrasonic impregnation group was greater than in the traditional treatment group. Pickles of CK4, U2 and U3 treatment group had a better taste because of the acidity was in the range of 6-8 g /kg. By day 6 and day 12, six organic acids and 20 free amino acids were identified, while 67 and 69 volatile flavor compounds were determined, respectively. Owing to the lower threshold value, dimethyl sulfide contributed more to the flavor of radish pickles, which had the highest content in U3 treatment group. During the entire process, the microbial diversity in pickle water decreased gradually, and ultrasonic assisted impregnation groups had a more pronounced decline in pathogens. These results suggested that the pickle water treated by ultrasonic-assisted with 30 g/L salt had a suitable acidity, better taste, higher content of characteristic flavor and rich beneficial bacteria, which could provide a theoretical basis for the application of ultrasonic-assisted low salt in pickle processing.

Key words： pickled radish; ultrasonic impregnation; low salt; volatile flavor; microbial diversity

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