潮州咸菜发酵工艺优化及其品质研究
Optimization of Fermentation Process and Study on Quality of Chaozhou Pickles
罗东辉 1陈淇 2董浩2
作者信息
- 1. 化学与精细化工广东省实验室潮州分中心(韩江实验室),广东 潮州 521000;广东海洋大学阳江校区食品科学与工程学院,广 东阳江 529500
- 2. 仲恺农业工程学院轻工食品学院,广州 510225
- 折叠
摘要
文章以包心芥菜和南姜为原料,采用自然发酵制备潮州咸菜,并探究了其pH、亚硝酸盐含量、氨基酸含量和硬度等品质,重点研究了食盐用量、南姜用量和腌制时间对产品感官评分的影响.结果表明,在最佳条件下(食盐用量为65 g,南姜用量为130 g,腌制时间为7 d),产品的感官评分最高,达到85.63分,且产品中亚硝酸盐含量为0.22 mg/kg,远低于食品安全国家标准中规定的限量标准20 mg/kg.另外,产品的色泽呈现黄绿色且明暗适中,整体质地变软,爽脆程度整体下降,并且产品中的甜味与鲜味氨基酸含量较高,能够产生良好的风味.该研究对潮州咸菜的制备具有一定的参考价值,有利于潮州特色农产品包心芥菜的加工发展.
Abstract
In this paper,with Brassica juncea(L.)Czern.and Alpinia galanga(L.)Willd.as the raw materials,Chaozhou pickles are prepared by natural fermentation,and the quality indexes such as pH,nitrite content,amino acid content and hardness are investigated.The effects of salt dosage,Alpinia galanga(L.)Willd.dosage and curing time on the sensory score of product are mainly studied.The results show that under the optimal conditions(salt dosage of 65 g,Alpinia galanga(L.)Willd.dosage of 130 g and curing time of 7 d),the sensory score of product is the highest of 85.63 points.The nitrite content in the product is 0.22 mg/kg,which is much lower than the limit standard of 20 mg/kg specified in the national food safety standard.In addition,the product has a yellowish-green color,moderate light and shade,an overall soft texture,and the overall crispness decreases.Moreover,the content of sweet and umami amino acids in the product is high,producing a good flavor.This study has certain reference value for the preparation of Chaozhou pickles,which is beneficial for the processing and development of Chaozhou characteristic agricultural product Brassica juncea(L.)Czern..
关键词
潮州咸菜/包心芥菜/发酵/工艺优化/品质变化Key words
Chaozhou pickles/Brassica juncea(L.)Czern./fermentation/process optimization/quality change引用本文复制引用
基金项目
化学与精细化工广东省实验室潮州分中心公开引进科研团队项目(HJL202202B007)
大学生创新创业训练计划(S202311347046)
出版年
2024
NETL
NSTL
维普
万方数据