食盐含量和原料含水量对发酵芥菜品质的影响.pdfVIP

2016 年第 35 卷第 12 期 .35. 中国酿造 研究报告 总第 298 期 食盐含量和原料含水量对发酵芥菜品质的影晌 李奕佳1 ，谭兴和:*，郭红英1 ，李清明I ，王 若驴，严钦武2，徐永兵2 (1.湖南农业大学食品科技与工程学院，湖南长沙 410128; 2 湖南插旗菜业有限公司湖南岳阳 414000) 摘要2 为了提高发酵芥菜的品质，本试验将新鲜芥菜洗净后，分别将含水量80%、 84%、 88%的芥菜添加11%、 12%、 13%、 14%、 15%的 食盐进行臆制，研究原料含水量和食盐含量对发酵芥菜成品理化指标的影响。结果表明2 对于含水量为80%~88%的芥菜，其原料含水 量越高，成品挥发酶含量越高:亚硝酸盐含量和pH值越低:游离氨基酸呈先上升后下降的趋势。随着脆制盐分的升高，亚硝酸盐、挥发 酶的含量下降，pH值上升，游离氨基酸呈下降后上升的趋势。综合而言，选择脆制食盐含量11%，原料含水量88%为宜，此条件下亚硝 酸盐含量为3.79 mgl峙，游离氨基酸的含量为0.1 4 gllOO g，挥发醋含量为0.57 gl100 g，芥菜汁的pH值为4.86， 关键询:发酵:芥菜:亚硝酸盐:食盐含量:原料含水量 中图分类号:T8255.53 文章编号:0254-5071(2016)12-0035-05 doi: 10.118821j.issn.0254-5071.2016.12.007 E他ct of salt concentra咀onand 阴阳r content ofraw materials on 也e quality of fermented mustard 1 l l l l 2 LI Yìjia , TAN Xìnghe 气 GUO Hongyìng , LI Qingmìng , WANG Feng , YAN Qinwu ,XU Yongbing2 (l.College ofFood Scicmce and Technology, Hunan Agricultural Universi，纱; Changsha 410128, ChÍna; 2丑iman Cha Qi Vegetables Indus位y Company Limited, Yueyang 414100, China) Abstract: In order 10 ìmprove the qωlìty of fermented mustard , the effecl of water content (80% , 84% , 88%) ìn the raw material mustard , and salt concentratìon (1 1%, 12%, 13%, 14%, 15%) ofthe fermented system on the qualìty offermented mustard products was studied after the fresh mustard was washed. The results showed that for the muslard wìth water content of 80%-88%, the hìgher water content，位1e hìgher volatìle ester content; the lower nìtrite content and pH , whìle the 仕ee amìno acìds content ìncreased firstly and then decreased. Wìth the increase of salt content, the cont臼1t of nìtrìte and volatìle ester decreased , the pH value