乳酸菌種對包心白菜醃漬效率及品質影響之研究

Effect of Latic Acid Bacteria on the Fermentation Efficiency and Quality Control of Chinese Cabbage Pickle

陳采晴(Tsai-Ching Chen) ； 張惠真(Hui-Chen Chang) ； 高德錚(Te-Chen Kao)

《臺中區農業改良場研究彙報》 100期 (2008/09) Pp. 67-75

https://doi.org/10.6956/BTDAIS.200809.0067

摘要

本研究為探討乳酸菌添加處理對包心白菜醃漬製成效率及品質之影響，經試驗結果顯示以添加混合菌種（Lactobacillus lactis＋Lacobacillus acidophilus＋Leuconostoc mesenteroides subsp. mesenteroides）的醃漬白菜之色澤、口感及整體表現最好。殺菁與否視包心白菜醃漬過程不同的發酵時間而定，乳酸的產酸速度較醋酸快，在第1小時即產生；又以不殺菁處理的包心白菜食用口感及脆度較佳，截切值為11.0 gm/sec。外加乳酸菌種之處理在醃漬至36小時乳酸含量增至最高為3,915.45 mg/kg，未添加菌種者則需至72 hrs，泡菜才能達到最佳的風味。利用4℃冷藏1～4週之醃漬白菜，酸度會隨著貯藏時間的延長而增加，醬汁之pH值由3.87降至3.58，但乳酸菌數的含量亦隨著貯藏時間延長而使得總乳酸菌數由6.5 × 10^9 CFU/ml下降為4.8 × 10^5 CFU/ml，且包心白菜脆度隨著貯藏時間增長而下降，截切值由17.9 gm/sec降至8.2 gm/sec。換言之，經接種混合乳酸菌種之醃漬白菜可在醃漬處理36 hrs左右獲致最高醃漬品質。

關鍵字

醃漬效率 ； 乳酸菌 ； 醃漬包心白菜

並列摘要

The aim of this study was to identify the best lactic acid bacteria species on the fermentation efficiency and the quality control of pickle vegetable. Four species of lactic acid bacteria were assigned into five treatments to manufacture Chinese cabbage pickle. The result showed that the pickle vegetable fermented with the lactic acid bacteria mixtures of Lactobacillus lactis + Lactobacillus acidophilus + Leuconostoc mesenteroides subsp. mesenteroides obtained the best performance on characteristics of the appearance, acidity, taste and over-all evaluation score. At the duration of 18-36 hours fermentation process of pickle vegetable obtained the highest amount of lactic acid. The lactic acid content increased from 515.05 mg/kg to 3915.45 mg/kg, resulted in the best flavor and quality, however, the similar performance was occurred only 72 hours later in nontreated check. The result of hot water blanched and non-blanching treatment on Chinese cabbage pickle showed that the non-blanching pickle vegetable obtained the better taste, and maintained to the higher shredded value 11.0 gm/sec. As with the increase in storage time, the pH value of sauce decreased from 3.87 to 3.58, the of lactic acid bacterial number decreased from 6.5 × 10^9 CFU/ml to 4.8 × 10^5 CFU/ml, and the shredded value was also decreased from 17.9 gm/sec to 8.2 gm/sec. In other words, Chinese cabbage pickle fermented with the mixed lactic acid bacteria could produce the best pickle quality in around 36 hours.

並列關鍵字

fermentation efficiency ； lactic acid bacteria ； chinese cabbage pickle