为了解决芽菜原料晾晒时受气候影响大、易腐败变质和盐消耗量过大等问题,试验以新鲜二平桩芥菜为原料,采用热风烘干、晒干、盐渍和盐水浸泡的脱水方式,研究4种不同脱水方式处理后的芽菜在发酵过程中色度、亚硝酸盐含量、还原糖含量、总酸含量、抗坏血酸含量和乳杆菌总数的动态变化.结果表明,芽菜原料的最佳脱水工艺为热风60 ℃烘干2 h后转入55 ℃烘干2.5 h.此条件下,在180 d时芽菜的亮度为31.35±0.58,亚硝酸盐含量为(0.800±0.034)mg/kg,还原糖含量为(0.942±0.004)g/100 g,总酸含量为(6.718±0.118)g/kg,抗坏血酸含量为(0.228±0.012)mg/100 g,乳杆菌总数为5.784 lg CFU/g.该研究可为芽菜脱水工艺的优化提供参考.
Effect of Different Dehydration Methods on Physicochemical Properties and Total Number of Lactobacillus of Yibin Sprout Raw Materials
In order to solve the problems of being greatly affected by climate,perishable and large salt consumption of sprout raw materials during the drying,in this study,with fresh Erpingzhuang mustard as the raw material,hot air drying,sun drying,salt soaking and brine soaking are used for dehydration.The dynamic changes of chroma,nitrite content,reducing sugar content,total acid content,ascorbic acid content and total number of Lactobacillus in the fermentation process of sprouts after dehydration by the four methods are studied.The results show that the optimum dehydration process of sprout raw materials is drying at 60 ℃ for 2 h in hot air and then drying at 55 ℃ for 2.5 h.Under such conditions,at the 180th day,the brightness of sprouts is 31.35±0.58,the nitrite content is(0.800±0.034)mg/kg,the reducing sugar content is(0.942±0.004)g/100 g,the total acid content is(6.718±0.118)g/kg,the ascorbic acid content is(0.228±0.012)mg/100 g,and the total number of Lactobacillus is 5.784 lg CFU/g.This study can provide references for the optimization of dehydration process of sprouts.
Yibin sproutstotal number of Lactobacillusphysicochemical propertiesdehydration methodshot air drying
万方数据
维普
