精油对腌制芥菜发酵过程中品质指标的影响
Effect of Essential Oil on Quality Indexes of Pickled Mustard in Fermentation Process
吴昕怡 1田浩 1朱志妍 1王瀚墨 1李雪瑞 1刘秀嶶1
作者信息
- 1. 云南省农业科学院农产品加工研究所,昆明 650221
- 折叠
摘要
腌制芥菜发酵周期长,发酵过程中易受微生物污染.因此,该研究以8个复配精油组合分别处理腌制芥菜,考察不同精油组合对腌制芥菜发酵过程中理化指标(pH、总酸和还原糖)与微生物指标(菌落总数、乳酸菌和酵母菌)的影响,结合灰色关联度分析,以期找到一个既不影响腌制芥菜正常发酵,又能抑制有害菌生长的最佳精油组合.研究结果表明,精油对腌制芥菜中乳酸菌繁殖的影响较小,且能够显著抑制酵母菌和其他微生物的生长(P<0.05),保证腌制芥菜的品质,最优精油组合为B组:柠檬+香茅+肉豆蔻.该研究可为腌制芥菜的绿色加工提供数据支撑.
Abstract
The fermentation period of pickled mustard is long and it is susceptible to microbial contamination in the fermentation process.Therefore,eight combinations of compound essential oils are used to treat pickled mustard respectively,and the effects of different essential oil combinations on physicochemical indexes(pH,total acid and reducing sugar)and microbial indexes(total bacterial count,lactic acid bacteria and yeast)in the fermentation process of pickled mustard are investigated,and then grey correlation analysis is combined to find the optimal combination of essential oils which not only does not affect the normal fermentation of pickled mustard,but also inhibits the growth of harmful bacteria.The results show that essential oil has little effect on the propagation of lactic acid bacteria in pickled mustard,could significantly inhibit the growth of yeast and other microorganisms(P<0.05),and could ensure the quality of pickled mustard.The optimal combination of essential oils is group B:lemon+citronella+nutmeg.This study can provide data support for the green processing of pickled mustard.
关键词
腌制芥菜/复配精油组合/发酵过程/灰色关联度/抑菌Key words
pickled mustard/compound essential oil combination/fermentation process/grey correlation/anti-basteria引用本文复制引用
基金项目
云南省科技厅科技重大专项(202202AE090017)
出版年
2024
NETL
NSTL
万方数据