脱氢醋酸钠对糟辣椒发酵及保藏品质的影响.pdfVIP

贵州农业科学2008，36(2)：151～154 Guizhou Sciences Agricultural 脱氢醋酸钠对糟辣椒发酵及保藏品质的影响 谢田1，赖萍1，赖立惠2，谭书明¨，王贝贝3 院，贵州贵阳550003) [摘要]通过分析脱氢醋酸钠对糟辣椒发酵及保藏过程中品质的影响，从而了解脱氢醋酸钠与糟辣椒生产与保藏质量 的关系。研究结果表明：发酵前添加脱氢醋酸钠。脱氢醋酸钠组酸度增加速度和积累值低于对照组，浓度0．03％以上抑制糟 辣椒发酵；保藏期间添加脱氢醋酸钠，脱氢醋酸钠组的酸度升高值、维生素C损失率、亚硝酸盐增加量、茵落总数等低于对照 组，并低于苯甲酸钠组，且添加量达到0．03％以上保藏效果理想。 [关键词]脱氢醋酸钠；糟辣椒；发酵；保藏品质 [中图分类号]TS2 [文献标识码]A TheEffectofSodium onFermentationand DehydrOacetate PreservationOf QuaIityPicklingPepper XIETianl，LAI Lihui2，TAN Beibei3 Pin91，LAI Shuming¨，WANG Sciences，Guizhou (1．Collegeof“n University，Guiyang，Guizhou550025；2．DepartmentofForeignLanguage， Guizhou Chemical University，Gmyang，Guizhou550025；3．Collegeof Engineering，Guizhou GuizhoH550003。China) of wasstudied Abstract：Therelationbetweensodium and by dehydroacetatepreservationqualitypicklingpepper and in resultsshowthatthe theeffectsofsodium onfermentationquality process．The analyzing dehydroacetate preservation and of fermentationof iSlower increase accumulationvaluesodium acidityduring processpicklingpepper speed dehydroacetate thanCK sodium isaddedin beforefermentationandthefermentationof when pepper processpickling dehydroacetatepickling isrestrainedwhentheconcentrationofsodium iSabove0．03％，and sodium in pepper dehydroacetate adding dehydroacetate