不同发酵方式下泡青菜的品质分析

Food and Fermentation Industries（2015）

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Abstract

以卷心芥笋壳青菜Q123为原料,分别采用自然发酵、直投式乳酸菌发酵、老盐水发酵制作泡青菜,分析其感官、理化、微生物指标和风味物质的品质差异.结果表明,3种不同发酵方式下,泡青菜的各项指标变化趋势基本一致,直投式乳酸菌发酵泡青菜成熟后酸度适宜,色泽金黄,咀嚼脆性好,且亚硝酸盐含量低,Vc含量相对较高,风味物质成分较多,优于自然发酵和老盐水发酵泡青菜,并能缩短发酵周期,乳酸菌含量较高,能有效抑制杂菌生长.

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