食品与发酵工业 >

2022 , Vol. 48 >Issue 18: 213 - 218

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031906

研究报告

黄芪提取液对低盐自然发酵泡菜理化特性、微生物菌群和感官品质的影响

  • 范龙泉 ,
  • 黄琼 ,
  • 王燕飞
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  • (山西工商学院 健康管理学院,山西 太原,030000)
第一作者:硕士,讲师(本文通信作者,E-mail:576470399@qq.com)

收稿日期: 2022-04-09

  修回日期: 2022-05-22

  网络出版日期: 2022-10-17

基金资助

山西省基础研究计划项目(20210302124241);国家级大学生创新创业训练计划项目(202213691001);山西省大学生创新创业训练计划项目(20221490)

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Effects of Astragalus extract on physicochemical properties, microbial flora, and sensory quality of low-salt naturally fermented pickles

  • FAN Longquan ,
  • HUANG Qiong ,
  • WANG Yanfei
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  • (College of Health Management, Shanxi Technology And Business College, Taiyuan 030000, China)

Received date: 2022-04-09

  Revised date: 2022-05-22

  Online published: 2022-10-17

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摘要

为满足大众对泡菜低盐化、营养化的需求,该试验以蒙古黄芪为研究试材,探究其不同添加量(0对照、0.25%、0.5%、1.0%,以白菜质量计)对发酵过程中理化特性、微生物菌群和感官品质的影响。结果表明,添加黄芪提取液可有效缓解亚硝酸盐积累,其峰值随添加浓度的增加而降低,且最终残留量分别为2.69、1.17、0.77 mg/kg,显著低于对照10.51 mg/kg;添加黄芪提取液可加快pH下降速率,促进总酸积累,减少还原糖的降解;当添加量为0.25%时,即可抑制杂菌生长,促进乳酸菌的繁殖;通过感官品质评价发现,添加量为0.25%和0.5%时均能保持蔬菜形态完整,汤色清亮,酸咸适宜,质地嫩脆,且具有黄芪独特豆香味;添加量达到1.0%时泡菜脆度和口感均有所下降。综上所述,黄芪可作为辅料用于低盐泡菜生产,添加量0.25%较为适宜。该文可为低盐泡菜生产和保健泡菜研发提供数据支撑。

关键词： 蒙古黄芪提取液; 低盐泡菜; 自然发酵; 理化特性; 微生物菌群; 感官品质

本文引用格式

范龙泉 , 黄琼 , 王燕飞 . 黄芪提取液对低盐自然发酵泡菜理化特性、微生物菌群和感官品质的影响[J]. 食品与发酵工业, 2022 , 48(18) : 213 -218 . DOI: 10.13995/j.cnki.11-1802/ts.031906

Abstract

In order to meet the public’s demand for low-salt and nutritious pickles, Astragalus membranaceus (Fisch.)Bge. var. mongholicus (Bge) Hsiao was selected as the research object to investigate the effects of different concentrations (0 control, 0.25%, 0.5%, 1.0%, based on the weight of Chinese cabbage) on the physicochemical properties, microbial flora and sensory quality during fermentation. The results showed that the Astragalus extract addition could effectively alleviate the accumulation of nitrite, whose peak value was reduced with the increase of the concentration, and the final residues were 2.69, 1.17, 0.77 mg/kg, respectively, significantly lower than that of the control (10.51 mg/kg). The Astragalus extract had a significant effect on accelerating the decrease of pH, promoting the accumulation of total acid and reducing the degradation of reducing sugar. When the mass fraction of Astragalus extract was 0.25%, the growth of harmful bacterial was inhibited, the reproduction of lactic acid bacteria was promoted. Through sensory evaluation, it was found that 0.25% and 0.5% Astragalus extract could keep the shape of vegetable intact, the color of soup clear, the acidity suitable, and the texture tender and crisp, with unique bean flavor of Astragalus. When the addition amount reached 1.0%, the crispness and taste of pickles were decreased. In conclusion, Astragalus can serve as an auxiliary material in the production of low-salt pickles, and the optimum addition amount of Astragalus extract was 0.25%. This finding provides data support for the production of low-salt pickles and the research and development of healthy pickles.

Key words： Astragalus extract; low-salt pickles; natural fermentation; physicochemical properties; microbial flora; sensory quality

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