人工接种发酵制备平菇泡菜及其品质研究

摘要

以3种不同品种的平菇（糙皮侧耳、姬菇、凤尾菇）为原料,采用人工接种植物乳杆菌的发酵方式,进行乳酸发酵,制作平菇泡菜,并测定发酵过程中微生物的变化、亚硝酸盐含量、pH值、总酸含量、有机酸含量5个指标的变化以及对其进行感官评定。结果表明：3个品种的平菇乳酸发酵状况均良好,所制备的平菇泡菜制品,其口感具有典型的泡菜风味。平菇泡菜的最终pH值在3.4～3.6范围内,与其他蔬菜类泡菜产品一致;以姬菇为原料制作的泡菜制品,其外观和感官品质要好于以糙皮侧耳和凤尾菇为原料的制品;平菇泡菜中亚硝酸盐的含量为2.5～3.1mg/kg,远低于我国关于酱腌菜的卫生标准GB 2714—2003《酱腌菜卫生标准》中规定各类酱腌菜产品的亚硝酸盐卫生含量限量标准（20mg/kg）,因此平菇泡菜是一种安全性的产品。%The preparation of fermented P.cornucopiae,P.pulmonarius and P.ostreatus using a starter culture of Lactobacillus plantarum was studied.Microbial and physicochemical changes during fermentation were determined.In addition,the sensory quality of fermented mushroom was also evaluated.The results showed that mushroom could successfully conduct lactic acid fermentation and fermented mushroom had a mild acidic taste and typical characteristics of sauerkraut.The final pH for mushroom fermentation was 3.4-3.6,which was in the range of sauerkraut and kimchi.Sensory evaluation showed that fermented P.cornucopiae was a favorable product with excellent appearance,flavor,texture and overall acceptance.During the whole fermentation period,nitrite concentrations in fermented P.cornucopiae,P.pulmonarius and P.ostreatus were low,suggesting that the mushroom pickles were safe.