低盐腌制对缙云梅干菜加工品质的影响

Effects of Low-salt Preserving on the Qualities of Jinyun Preserved Brassica junce

为研究低盐回卤腌制工艺对梅干菜加工品质的影响,对不同梅干菜原材料进行2.5%低盐腌制回卤加工,比较分析梅干菜加工产品的腌制出菜率、含盐量、亚硝酸盐含量和氨基酸含量等品质特点。结果表明,低盐回卤腌制加工明显降低了梅干菜的亚硝酸盐含量,甬雪3号的梅干菜中亚硝酸盐含量仅为1.89 mg·kg-1,高温加工后的制品中未检测到亚硝酸盐含量;氨基酸含量较高,总氨基酸含量为147.8~183.8 mg·kg-1,高于高盐腌制梅干菜的含量,其中鲜味氨基酸比例较高。腌制出菜率及田间性状分析发现,叶用芥菜分蘖能力及其茎叶比对梅干菜腌制产量具有明显影响,较高分蘖能力的高茎叶比芥菜品种有助于提高梅干菜腌制产量。此外,梅干菜品种会影响其加工产品可溶性糖、粗蛋白及粗纤维等含量。低盐回卤腌制加工工艺结合适当的叶用芥菜品种能够实现梅干菜的高效优质、安全生产,本研究为梅干菜加工提供了一定的技术支持和理论参考。

Pickling with low salt content of 2. 5% and returning to brine salting,this study investigated the qualities of preserved B. junce among different cultivators of B. junce,including product yield of pickling,salinity,contents of nitrite and amino acid,etc. The nitrite contents of preserved B. junce were reduced obviously with low salting,especially in Yongxue 3 with content of 1. 89 mg·kg^-1. There were no nitrite content detected in preserved B. junce after treated with high temperature picking. High contents of amino acid were detected in preserved B. junce with contents from 147. 8 to 183. 8 mg·kg^-1 in low salting,which were higher than those in high salting. Besides,there were higher contents of flavor amino acid in preserved B. junce by pickling with low salt than with high salt. Based on the yield analysis of cultivation and pickling of B. junce,it was found that the abilities of tilling and ratio of stem-leaf in B. junce played an important role in the yield. The higher abilities of tilling and higher ratio of stem-leaf,the higher yield of preserved B.junce. The cultivators of B. junce were also related to the contents of soluble sugar,crude protein and crude fiber in preserved B. junce. Thus the preserved B. junce with high efficiency,high quality and safe production should be obtained by pickling with low salt and appropriate cultivators of B. junce. This research would provide a technical reference for the preserved B. junce with low salting and returning to brine salting.