التفاصيل البيبلوغرافية
| العنوان: |
植物乳杆菌强化发酵茖葱泡菜条件优化研究. (Chinese) |
| Alternate Title: |
Optimization of Conditions for Enhanced Fermentation of Allium victorialis Pickles with Lactobacillus plantarum. (English) |
| المؤلفون: |
肖雄峻, 胡兰馨, 刘丽娟, 王浩杰, 杜悦, 毛祥 |
| المصدر: |
China Condiment; Sep2023, Vol. 48 Issue 9, p30-37, 8p |
| Abstract (English): |
Allium victorialis is a seasonal vegetable with short harvesting period and extremely high nutritional value, is intolerant to storage and highly perishable, but there are few research reports on the deep processing of Allium victorialis, which greatly restricts its consumption. In this paper, fuzzy mathematics comprehensive sensory evaluation system of Allium victorialis pickles is established through the sensory evaluation of the finished Allium victorialis pickle products. Using the comprehensive sensory score as the evaluation indicator, Lactobacillus plantarum is inoculated to enhance the fermentation of Allium victorialis pickles, and their enhanced fermentation conditions are optimized by single factor test and Box-Behnken response surface test. Through sensory evaluation, the weight ratios of color (0.21), taste (0.3), texture (0.29) and aroma (0.2) in Allium victorialis pickle sensory evaluation system are determined, and the comprehensive score matrix equation of fuzzy mathematics is established. The single factor test results show that the optimal enhanced fermentation conditions for Allium victorialis pickles are as follows: salt addition amount of 3 g/dL, Lactobacillus plantarum (1.18×108 CFU/mL) inoculation amount of 5%, embrittling agent calcium chloride addition amount of 0.03g/dL, sucrose addition amount of 3g/dL, fermentation at 27 ℃ for 6days.After Box-Behnken response surface optimization, the optimal fermentation conditions are as follows:the addition amount of salt is3g/dL, the addition amount of sucrose is 3g/dL, the fermentation temperature is 26℃．Under such fermentation conditions, the sensory score of Allium victorialis pickles is the highest of (7.851±0.124)points, the total acid content is 0.39g/dL, pH value is 3.77. It is crispy and juicy, and has the best taste, moderate sourness and sweetness, and the unique onion and garlic aroma of Allium victorialis. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
茖葱是一种采摘期短、不耐储存、极易腐烂、营养价值极高的时令蔬菜, 然而针对茖葱进行深加工的研究报道较少, 极大地束缚了茖葱的消费.文章通过对成品茖葱泡菜进行感官品评, 建立茖葱泡菜的模糊数学综合感官评价体系, 以综合感官评分为评价指标, 接种植物乳杆菌强化发酵茖葱泡菜, 并利用单因素试验和Box-Behnken响应面试验对其强化发酵条件进行优化.感官品评确定了茖葱泡菜感官评价体系中色泽(0.21)、滋味(0.3)、组织状态(0.29)、香气(0.2)的权重比例, 并建立了其模糊数学综合评分矩阵方程.单因素试验结果表明, 茖葱泡菜最佳强化发酵条件为食盐添加量 3 g/dL、植物乳杆菌(1.18×108 CFU/mL)接种量 5%、增脆剂氯化钙添加量 0.03 g/dL、蔗糖添加量 3 g/dL、27℃发酵 6 d.Box-Behnken响应面优化后的最佳发酵条件为食盐添加量 3 g/dL、蔗糖添加量 3 g/dL、发酵温度26℃, 在此发酵条件下, 茖葱泡菜的感官评分最高, 为(7.851±0.124)分, 总酸含量为 0.39 g/dL, pH为 3.77, 其口感最佳, 酸甜适宜, 脆嫩多汁, 同时伴有茖葱独特的葱香和蒜香. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
