关慧,张锡茹,赵强,赵雅冉,李娅馨,李华敏,刘文丽

• 1:鲁东大学食品工程学院
• 2:鲁东大学生物纳米技术研究院

摘要(Abstract)：

探究不同发酵温度对辣白菜发酵及保藏期品质的影响，以期提高辣白菜品质、延长货架期。对分别在10,15,20℃发酵的辣白菜在发酵期和保藏期的pH、乳酸菌数、总酸、总糖、亚硝酸盐、氨基酸态氮、质构、感官品质进行跟踪监测，结果表明，10,15,20℃发酵的辣白菜分别在第12,6,4天达到最佳成熟期(酸度达0.6%左右),之后在4℃进行保藏。在较高的发酵温度下，理化指标变化较快，有利于缩短发酵时间，但20℃发酵的辣白菜感官品质较低。随着保藏时间的延长，各理化指标变化趋近，辣白菜的pH和总糖先降低后稳定，乳酸菌数和酸度先升高后平稳，氨基酸态氮含量先升高后降低。其中，15℃发酵的辣白菜发酵周期较短，发酵及保藏期间风味最佳，货架期较长，总体接受度更高。

关键词(KeyWords)： 辣白菜;温度;保藏;理化指标;感官评定

Abstract:

Keywords:

基金项目(Foundation): 烟台市科技计划项目(2022XDRH013);; 山东省自然科学基金面上项目(ZR2021MC153)

作者(Author): 关慧,张锡茹,赵强,赵雅冉,李娅馨,李华敏,刘文丽

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