【摘要】 以新鲜毛竹笋为原料,研究不同处理方式对毛竹笋发酵过程中总酸、亚硝酸盐、pH、乳酸菌总数以及NaCl含量和挥发性风味成分的影响。结果表明:毛竹笋在发酵过程中总酸和NaCl含量逐渐增加,亚硝酸盐出现峰值,pH逐渐降低,乳酸菌总数呈先增加后减少的趋势,挥发性风味物质总量有所增加。此外,竹笋经漂烫后采用乳酸菌发酵对毛竹笋品质的保持效果最好,发酵63 d后毛笋中总酸含量为5.39 g/kg;亚硝酸含量最低(0.45 mg/kg);pH较快趋于稳定;乳酸菌数总数最多,为0.89×106 CFU;NaCl含量最高,为7.46%;鉴定出65种挥发性化合物。从而说明,人工接种乳酸菌进行发酵可以有效缩短发酵时间,提高发酵食品的品质。更多还原

【Abstract】 The effect of different treatments on titratable acidity, nitrite, pH, the total number of lactic acid bacteria,salt concentration and volatile flavor compounds of fresh bamboo shoots(Phyllostachys eduis) during fermenting was investigated. It was found that, during fermenting, the titratable acidity and salt concentration increased gradually,and a peak of nitrite appeared. The pH declined gradually, while the total number of lactic acid bacteria increased firstly and then declined, and total volatile flavour compounds increased. In addition, the quality of bamboo shoots kept better after blanching and lactic acid bacteria fermentation. After 63 days of fermentation, the total acids was5.39 g/kg, nitrite content was the lowest, only 0.45 mg/kg, the pH tended to be stable rapidly, the total number of lactic acid bacteria was up to 0.89 ×10~6 CFU, NaCl content was the highest, up to 7.46%. And 65 volatile compounds in the bamboo shoots were identified. The results suggested that artificial inoculating lactic acid bacteria could effectively shorten the fermentation time and improve the quality of fermented foods.更多还原