李嘉仪1，陈 功1，2，黄润秋1，叶美作1，温贵宾3，曾小平3，王艳丽4，梁 勇3*
（1.四川东坡中国泡菜产业技术研究院，四川眉山 620010；
2.四川省食品发酵工业研究设计院有限公司，四川成都 611130；
3.眉山市泡菜产业推进服务中心，四川眉山 620010；
4.吉香居食品股份有限公司，四川眉山 620039）
摘要：为研究加盐方式和盐浓度对泡菜品质的影响，以梯度加盐和2%、5%、8%三种不同盐度发酵的传统四川泡菜为对象，对泡菜理化特性、可培养微生物、有机酸和氨基酸变化进行分析。结果表明，盐度越低，泡菜发酵越快，乳酸、乙酸、琥珀酸和苦味氨基酸含量越高。梯度加盐在低盐阶段具有成熟快的优势，在高盐阶段具有抑制微生物生长、防止过酸等优势。可通过食盐浓度和加盐方式影响泡菜微生物的生长代谢，改善产品品质。研究结果为泡菜品质和风味调控提供了数据支持。
关键词：泡菜；加盐方式；盐浓度；生长代谢；品质
中图分类号：TS255.54 文献标识码：A 文章编号：1674-506X（2022）03-0026-0008
Effects of Salt Adding Methods and Salt Concentration on Microbial
Growth and Quality of Traditional Sichuan Paocai
LI Jiayi1, CHEN Gong1，2, HUANG Runqiu1, YE Meizuo1, WEN Guibin3, ZENG Xiaoping3, WANG Yanli4, LIANG Yong3*
（1.Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan Sichuan 620010, China;
2.Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu Sichuan 611130, China;
3.Paocai Industry Promotion Service Center of Meishan，Meishan Sichuan 620010, China;
4.Jixiangju Food Co., Ltd., Meishan Sichuan 620039, China）
Abstract：In order to study the effects of salt adding methods and salt concentration on the quality of paocai, the traditional Sichuan paocai fermented with gradient salt adding and 3 kinds of different salinity of 2%, 5% and 8% was taken as the objects, and the physicochemical properties, culturable microorganisms quantity, organic acids and amino acids of paocai were analyzed. The results showed: The lower the salinity, the faster the paocai fermentation, and the higher the contents of lactic acid, acetic acid, succinic acid and bitter amino acids. Gradient salt addition has the advantage of fast maturation in the low-salt stage, and has the advantages of inhibiting the growth of microorganisms and preventing over acidification in the high-salt stage. The growth and metabolism of paocai microorganisms can be affected by the salt concentration and the way of adding salt, and the product quality can be improved. The results provided data support for the quality and flavor regulation
of paocai.
Keywords：paocai; manner of salt addition; salinity; growth metabolism; quality
doi：10.3969/j.issn.1674-506X.2022.03-004
收稿日期：2021-07-13
基金项目：泡菜现代加工连续工艺标准化控制研究与应用（2020YFN0047）；泡菜产业科技服务平台建设（2021ZHFP0132）
作者简介：李嘉仪（1997-），女，本科。研究方向：食品加工。
*通信作者：梁勇（1982-），男，硕士，高级农艺师。研究方向：园艺。
引用格式：李嘉仪,陈功,黄润秋,等.加盐方式和盐浓度对传统四川泡菜微生物生长与品质的影响[J].食品与发酵科技,2022,58(3):26-33.
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