低温漂烫对泡菜脆度的影响研究

The effect of low temperature blanching on crispness of pickle

利用低温漂烫激活果胶甲酯酶活性和果胶酸盐具有不溶性、黏度大的原理,选用萝卜为泡菜原料,在一定钙盐存在的条件下,对萝卜进行低温漂烫处理,探讨泡菜低温漂烫处理的最佳条件。结果表明,低温漂烫处理激活了萝卜中的果胶甲酯酶活性,在一定钙盐存在的条件下,萝卜泡菜的脆度得到了很大提高,且萝卜泡菜保脆的最佳低温漂烫条件为:温度55℃,时间20 min。

Using the principals about low temperature activating pectin methyl esterase, insolubility and large viscosity of pectic acid salt, the optimum condition about low temperature blanching was suggested. The result indicates that low temperature blanching activated pectin methyl esterase, and in the presence of calcium salts, the crispness of turnip pickle was largely improved. The optimum condition is 55 ℃ , remaining 20 min