即食调味萝卜干工艺研究.docVIP

PAGE PAGE 21 即食调味萝卜干工艺研究 摘要：本产品以白萝卜和牛肉为主要原料，添加食盐、白糖、味精等调味料及虾壳粉或壳聚糖为防腐剂，腌制而成的零食型低盐调味萝卜干。分别在50℃、55℃、60℃、65℃、 关键词：萝卜干腌制壳聚糖虾壳粉 Crafts Research of Instant Flavor Dried picked Radish Abstract:The product is a new radish product named snack-type low-salt flavored dried pickled radish, mainly using white radish and beef as main raw materials and adding salt, sugar, MSG and other condiments ,together with shrimp shell powder or chitosan as a antiseptic. The product is dired with forced air for three hours at five temperature including 50℃,55℃,60℃,65 temperature .In addition, 2%, 3%, 4% salt were tested to determine the optimum amount of salt to add.Besides, add the 0.01%, 0.05%, 0.1% shrimp shell powder and 0.01%, 0.05%, 0.1% chitosan respectively before fermentation, during fermentation and after fermentationthen testing pH of every sample and using plate count method to determine the E.coli so that discover the best antimicrobial conditions . The results shows that the oprimum drying conditions of flavored dried radish is to dry for 3h at 60 ℃ and the best salt dosage is 4%;The optimal bacteriostatic conditions for dried radish is the pre-fermentation addition of 0.1% concentration of chitosan . Under these conditions, the production of flavored dried radish is delicious, crisp, salty moderate Keywords: Dried picked Radish；Pickle；Chitosan；Shrimp shell powder 1.引言 萝卜又名莱菔，为十字花科植物莱菔的新鲜根。从中医上说萝卜味甘、辛，性平、无毒。《本草纲目》上记载它的功用是：“宽中化积滞，下气化痰浊。”称之为“蔬之最有利者”，民间更有“冬吃萝卜夏吃姜，不劳医生开药方”的说法。虽然有点夸张，但是现代研究认为，鲜萝卜中含有芥子油、淀粉酶和粗纤维，具有促进消化，增强食欲，加快胃肠蠕动和止咳化痰的作用［1］。而萝卜干则是萝卜晒干腌制后的产品，比较有名的有潮汕菜脯、萧山萝卜干、上杭萝卜干和常州萝卜干，特别是常州萝卜干，明代起便为朝廷的贡品。随着经济发展，人们的生活品质提高，单纯的萝卜干已不能满足消费的需求，所以在本产品中添加牛肉以丰富口感。肉类中富含人类膳食中必需的优质蛋白质，可以弥补蔬菜中所缺乏的动物蛋白质[2,3]。且酱腌菜虽然下饭、美味，但是含盐量高是一个长久存在的问题。现代医学研究表明，高血压的一个重要成因就是日常饮食中摄入的高盐食品。因此，保持传统酱菜特色的同时，研发符合现代人口味和需求的低盐、营养型萝卜干产品是非常必要的［1］。故本产品将研发零食型调味萝卜干，比传统萝卜干更爽脆，水分含量较高。为了保证可开袋即食而不是佐食的口感，且健康的角度，进行低盐腌制，制作营养型萝卜干。低盐和较高的水分则可能导致产品本身抑菌效果降低。而传统食品加工中常加入苯甲酸和山梨酸等作为防腐剂，其最适pH值均小于5，市售萝卜干的pH值则基本为5，故其不仅效果不佳，且易使萝卜干产生变质、胖袋等现象。长期的