Extension of the shelf life of two-stage fermented mustard pickle at room temperature and quality improvement by the addition of spices
|Keywords:||改良式二階段發酵法;酸菜;室溫儲藏;包裝材質;香辛料;improved two-stage fermented method;mustard pickle;room temperature storage;packaging material;spices||Issue Date:||2008||Abstract:||
酸菜是以芥菜為原料再加大量粗鹽發酵而成之蔬菜加工品。利用改良式二階段發酵法可改善傳統乾鹽法所產生之用鹽量過高及高鹽分廢棄物等缺點，且可大幅縮短發酵時間。市售酸菜因為以高鹽量進行醃漬，因此在包裝前需經過漂洗脫鹽之程序，使其防腐性大幅降低，造成室溫儲藏時酵母菌數過高，不耐久放之缺點。此外，一般市售酸菜皆以透明材質之真空包裝袋進行包裝，造成酸菜在儲藏時容易因為光照而加速褐變，破壞商品價值。本研究利用改良式二階段發酵法醃漬酸菜，嘗試在不脫鹽之狀態下分別以傳統真空包裝、浸泡乳酸 (10 % w/w)、巴氏殺菌 (63 oC，10 min) 及添加少量己二烯酸鉀 (1.0 g/Kg、1.5 g/Kg) 等方式進行處理，並輔以不同材質之真空包裝袋進行包裝，以期能改善酸菜於室溫下儲藏之問題。實驗結果發現，浸泡乳酸、巴氏殺菌及己二烯酸鉀等處理皆可有效抑制室溫儲藏 3-6 月之酸菜中酵母菌之生長，而鋁箔材質之真空包裝袋則可顯著減緩 (P < 0.05) 酸菜成品於室溫儲藏時之色澤與質地劣變現象，結合上述兩條件即可兼顧酸菜產品在室溫儲藏時之衛生安全與品質。本實驗另外嘗試在二階段發酵過程中添加香辛料進行醃漬，以開發新口味之酸菜產品。實驗結果顯示，本次實驗所用之香辛料 (黑胡椒、辣椒和大蒜) 皆可促進酸菜中乳酸菌之生長或產酸，並明顯提升 (P < 0.05) 二階段發酵酸菜之可滴定酸度，使其在官能品評中香氣及酸度之得分皆較市售樣品為高。由此可知，在二階段發酵過程中添加香辛料可提升酸菜之風味及多樣性，再配合儲藏試驗之結果將可提供消費者品質優良且衛生安全之新式酸菜產品。
Mustard pickle is fermented from mustard green by treating with a great amount of salt. Improved two-stage fermented method can reduce the salt used and waste with high salinity produced during the traditional process for mustard pickle manufacturing, and it can also shorten fermentation time of mustard pickle. Commercial products need to be washed before packaging because of its high salinity. However, washing would lower the storage stability at the same period and result in high numbers of yeast when stored at room temperature. Besides, commercial products was packaged with transparent vacuum package bags. The light would accelerate the browning of mustard pickles and reduce the values of products. In order to improve the problems stated above. This study use the mustard pickles made by improving two-stage fermented method, and treat them with vacuum package, lactic acid solution (10 % w/w), pasteurization (63 oC, 10 min) and potassium sorbate (1.0 g/Kg, 1.5 g/Kg) respectively under original salinity, and packaged with different materials of vacuum package bag. As the results, lactic acid, pasteurization and potassium sorbate can inhibit the growth of yeast in mustard pickles during room temperature storage. Aluminium foil vacuum package bag can significantly retard the deterioration of mustard pickles during room temperature storage (P < 0.05). Therefore, combine with the two results above can maintaining safety and quality of the mustard pickle during room temperature storage. In addition, this study developed the new products of mustard pickle by adding some spices during two-stage fermented period. Results indicated that spices (black pepper, chili pepper and garlic) can stimulate the growth and acid producing of lactic acid bacteria. Then it will significantly increase the titratable acidity of two-stage fermented mustard pickles (P < 0.05). These spices-treated mustard pickles also get higher scores of odor and sour flavor in sensory evaluation than commercial products. According to these results, The spices can increase the flavor and diversity of two-stage fermented mustard pickles, and provide the new type of mustard pickle products with safety and quality when preservation methods above were used.
|Appears in Collections:||食品科技研究所|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.