腌制方法对酸豆角质量的影响

Effect of the salting methods on the pickled cowpea's quality

为研究酸豆角腌制过程中主要成分的变化规律,采用干腌法、盐水湿腌法和酸盐水湿腌法腌制新鲜豆角,定期测定可滴定酸、挥发酸和挥发酯等指标。结果表明:腌制前15d内,干腌法产品中挥发酸、挥发酯和可滴定酸含量最低;但发酵30d后,其挥发酸、挥发酯、可滴定酸含量最高。酸盐水腌制法产品前15d的挥发酸、挥发酯和可滴定酸含量最高;但第30天时,挥发酸、挥发酯和可滴定酸含量均为最低。而盐水腌制法产品中以上成分含量居中。

Three salting methods to pickle the eowpeas were used, including the dry salting method, the brine solution salting and the sour brine solution salting, and then measured the contents of the titratable acid, volatile acid and volatile ester etc. ,in order to research tshe change regulation of the main components in the cowpeas. It showed that when using the dry salting method, the product＇s contents of volatile acid, volatile ester and titratable acid were the lowest in 15 days, while the contents of these three indicators reached the highest in 30 days. When using the sour brine solution salting method, the product＇s contents of volatile acid, volatile ester and titrat able acid reached the highest in 15 days, but these content reduced to the lowest in 30 days. When using the brine solution salting method, the product＇s contents of volatile acid, volatile ester, titratable acid were between above two methods.