冬瓜腌制生产工艺与品质特性变化研究

以冬瓜为原料, 比较了腌制方式、配料及接种腌制对冬瓜腌制过程中理化指标(pH、盐度、总酸、亚硝酸盐和氨基酸态氮)和微生物指标(细菌、乳酸菌总数)的影响, 并对成品进行了感官分析. 结果表明: 熟腌成熟时间为20d, 生腌成熟时间较长为90d, 但品质较好; 在生腌中加辣椒腌制比对照组pH降低了0.25, 亚硝酸盐质量分数降低了8.60×10-7, 而盐度和总酸的质量分数提高, 盐度变化不显著; 在生腌中接种腌制冬瓜比对照组pH降低了0.26, 亚硝峰阶段亚硝酸盐质量分数降低了1.38×10-5, 而氨基酸态氮质量分数增高了1.70×10-4, 菌落总数增高了3.3×107 cfu?mL-1, 乳酸菌总数增高了1.0×107 cfu?mL-1. 综合感官分析, 得出生腌接种和生腌加辣椒方式均可提高冬瓜的感官品质, 接种戊糖片球菌发酵的冬瓜感官品质最高.

Processing Technique of Pickled Wax Gourd and Quality Analysis

The physical and chemical indicators (pH, salinity, total acid, nitrite and amino nitrogen) as well as microbiological influences (total population of bacteria and lactic acid bacteria) are investigated, and the sensory evaluation of its product is conducted during fermentation using a variety of ways such as pickling, varying ingredients and inoculated pickling using the wax gourd as raw material. The results show that the pickling period of cooked pickles requires 20 days, but needs only 90 days for raw pickles with good quality. The pH of the wax gourd added with red pepper is found to be reduced by 0.25, and nitrite concentration is reduced by 8.60×10-7 in the raw pickles processing but the total acids increases and salinity changes insignificantly. The pH with inoculation pickling of wax gourd is reduced by 0.26, and nitrite concentration is reduced by 1.38×10-5. The amino nitrogen is increased by 1.70×10-4, and the total population of bacteria is increased by 3.3×107 cfu·mL-1 and lactic acid bacteria is increased by 1.0×107 cfu·mL-1. Using the sensory evaluation for four different processing techniques, it concludes that the quality of products by raw pickling with inoculation or by addition of red pepper is found to be improved, the best quality of pickling wax gourd is obtained by inoculating the Pediococcus pertosaceus.