啟蒙酸菜腌制過程中乳酸及亞硝酸鹽消長規律研究

鄒波 楊梅花 趙令江 楊睿 王柯雅

摘要[目的]探究啟蒙酸菜腌制過程中乳酸生成及亞硝酸鹽消長變化規律。[方法]在啟蒙酸菜腌制過程中，定期取樣測定其乳酸含量和亞硝酸鹽含量。酸菜中的乳酸、亞硝酸鹽含量分別采用酸堿滴定法、鹽酸萘乙二胺法測定。[結果] 在整個33 d的發酵過程中，乳酸于腌制的前10 d生成速度較快，含量達到0.73%，占最終含酸量的65.20%，隨后速度逐漸變緩。當發酵至第27天時乳酸含量達到最高1.12%，該酸度最適合大眾口味。亞硝酸鹽消長情況：從第1天起至第12天止，亞硝酸鹽的生成曲線基本呈較大角度的斜線上升；12～15 d時曲線夾角變小，亞硝酸鹽生成速度稍稍變緩；第15天時出現“亞硝峰”，亞硝酸鹽含量達到15840 mg/kg；從第16天起曲線開始回落而且下降速度很快，尤其是曲線回落的前7 d，當回落14 d后（第30天時）亞硝酸鹽含量可以降低到18.70 mg/kg，小于20.00 mg/kg的國家標準，符合食用標準。[結論]研究可為確立該特色酸菜的科學生產工藝及規模化生產技術提供參考。

關鍵詞啟蒙酸菜；腌制；乳酸含量；亞硝酸鹽；亞硝峰

中圖分類號S509文獻標識碼

A文章編號0517-6611（2017）23-0089-02

Exploration on Growth and Decline of Lactic Acid and Nitrite in Pickling Process of Chinese Sauerkraut in Qimeng

ZOU Bo， YANG Meihua， ZHAO Lingjiang et al

（Qiandongnan Vocational & Technical College for Nationalities ，Kaili，Guizhou 556000）

Abstract[Objective] To study the law of lactic acid formation and nitrite growth and decline during the pickling process of Chinese sauerkraut in Qimeng. [Method] The content of lactic acid and nitrite in sauerkraut were determined by acidbase titration， naphthyl ethylenediamine hydrochloride method.[Result] In the whole 33 d fermentation process， the lactic acid was produced at a faster rate of 0.73% of the pre10 d in the marinade， accounting for 65.20% of the total acid content， which then gradually slowed down. The lactic acid content was up to 1.12% when fermented to 27 d， which was best for popular taste. Situation about the growth and decline of nitrite ， the slope of the formation curve of the nitrite from 1 d to 12 d was basically a higher angle， 12～15 d curve angle smaller nitrite formation rate slightly slow， the nitrite content of nitrite peak reached 158.40 mg/kg in the fifteenth days，. From the 16 d， the curve started to fall and it got down very fast. The curve falled especially in the first week. The nitrite levels could be reduced to 18.70 mg/kg after two weeks of retreat （30 d） . It was less than 2000 mg/kg of the national standard and meets the edible standard. [ Conclusion] The scientific production process and scale production technology of this characteristic pickled cabbage are established.

Key wordsQimeng Sauerkraut；Pickled；Lactic acid content；Nitrite；Nitrite peak

基金項目2015年度黔東南科技局計劃科技項目的部分研究成果（黔東南科合J字〔2015〕006）。

作者簡介鄒波（1964—），男，貴州三穗人，教授，從事農產品貯藏與加工的教學及研究。

收稿日期2017-06-05

貴州省錦屏縣生態條件好，森林覆蓋率全省最高，達71%，縣轄啟蒙鎮有種植芥菜（當地稱青菜）的習慣。緣于獨特的氣候及水土條件，當地產出的芥菜（本地種）植株碩大、莖葉飽滿肥厚、纖維含量少、肉質脆嫩、碳水化合物含量高，富含礦物質元素，單棵重量2.5～3.5 kg，最大的重5.0 kg，適合腌制酸菜。……