In the paper,fresh radish and Houttuynia cordata Thunb of 4% salt concentration are natu-rally fermented in proportion of 3∶1 and 1∶3,and fresh radish and Houttuynia cordata Thunb are naturally fermented in proportion of 1∶3 under 4%,3% and 2% salt concentration,so as to detect the change law of various indices in fermentation.Results indicate that the increase of additive amount of Houttuynia cordata Thunb imposes negligible influence on pH value and total acidity of the pickled vegetables but reduces nitrite content and ammoniacal nitrogen content,and the comprehensive score of sensory evaluation is lowered a little.Salinity has no considerable influence on pH value of the pick-led vegetables,and reduction in salinity can lower the content of nitrite.It has been determined by experiments that Houttuynia cordata Thunb should not be separately made into pickled vegetable and it requires mixing with other vegetables to undergo fermentation at low salinity.%研究对4%食盐浓度下新鲜萝卜和鱼腥草以不同配比(3∶1和1∶3)以及新鲜萝卜和鱼腥草以1∶3的配比在4%,3%,2%盐度下进行自然发酵,检测发酵过程中各项指标的变化规律。结果表明：鱼腥草添加量的增加对泡菜pH 值、总酸度影响不大,降低了亚硝酸盐含量、氨态氮含量及感官综合评分。盐度对鱼腥草泡菜的pH 值影响不大,降低盐度可以降低亚硝酸盐的含量。通过试验,确定了鱼腥草不宜单独制作自然发酵泡菜,需和其他蔬菜混合进行低盐发酵。
展开▼
