发酵蔬菜保脆剂的研发.docxVIP

发酵蔬菜保脆剂的研发 摘 要：采用氯化钙、乳酸钙、丙酸钙3种保脆剂对发酵大头菜进行保脆处理，利用质构仪质地多面分析(TPA)方法定时测定大头菜发酵期间硬度、脆度、弹性、咀嚼性、黏附性和凝聚性6个质构参数的变化情况，并分析各质构参数之间的相关性。结果表明，在发酵期间，TPA测试反映了经保脆剂处理后的大头菜各项质地参数总体呈先上升后下降的趋势，且不同保脆剂间各质地参数下降规律有所差异。大头菜的黏附性和硬度、脆度、弹性、咀嚼性、凝聚性均呈负相关；硬度和脆度具有高度的正相关性(R=0.966)；咀嚼性与弹性、凝聚性、硬度呈较好的相关性(R=0.876、R=0.964、R=0.923)；凝聚性和硬度、脆度的相关性较好(R=0.934、R=0.919)。 关键词：质地多面分析法；发酵蔬菜；质地参数；保脆剂 Abstract：Using calcium chloride, calcium lactate and calcium propionate as crisp-keeping agents, the pickled root mustards were conducted crisp-keeping treatment. The six texture parameters (including hardness, brittleness, elasticity, chewiness, adhesiveness and cohesiveness) of root mustards during pickling were detected by texture profile analysis (TPA) method, and the correlation between the texture parameters was analyzed. Results show that the trends of the all texture parameters of root mustards by crisp-keeping treatment increased first and decreased afterwards during pickling and the decreasing rule of the texture parameters were different. Adhesiveness of root mustards had negative correlation with hardness, brit-tleness, elasticity, chewiness and cohesiveness. Hardness of root mustards had highly positive correlation with brittleness (R=0.966). Chewiness of root mustards had good correlation with elasticity, cohesiveness and hardness (R=0.876. R=0.964, R=0.923). Cohesiveness of root mustards had good correlation with hardness and elasticity (R=0.934, R=0.919). Key words：texture profile analysis method; root mustard; texture parameters; crisp-keeping agent 蔬菜的腌制是我国最早的蔬菜加工方法，起源于周朝，距今已有3000年的历史，其富含维生素、无机盐、膳食纤维及铁、钙、磷等物质，具有很好的营养价值。腌制品在发酵过程中生成的酒精、有机酸和酯类等物质可以刺激食欲，其中大量的益生菌能够促进胃蛋白酶的分泌，加强胃肠的蠕动，维持肠道内的微生态平衡。 此外，腌制蔬菜还吸收了香辛料、调味品中的多种营养成分，具有独特的色、香、味，并且加工简易，成本低廉，因此得到消费者的广泛青睐。但是由于蔬菜本身的质地特性，在腌制及贮藏过程中很容易出现软化、变质等现象，严重制约了腌制品的生产与销售，因此如何改善腌制蔬菜的质地，延长货架期，成为亟待解决的问题。本文综述了蔬菜在腌制过程中保脆、保藏的方法，以期为腌制蔬菜工艺的优化提供可靠的理论依据。 一、腌制蔬菜保脆的研究 1、腌制蔬菜失脆的机理 脆度是产品食用时的一种齿感反应，是咬碎样品所需要的力，反映产品破碎时的崩溃过程，可以通过感官评定或质构仪进行测定。腌制蔬菜失脆的机