洋姜泡菜加工过程中酶促褐变控制条件的研究

Effect of Different Control Conditions on Enzymatic Browning of Jerusalem artichoke Pickle

为了提高洋姜泡菜的品质,以色泽和脆性为指标,研究温度、pH值、灭酶温度以及抑制剂对产品的影响。结果表明,洋姜去皮时应选择在低于10℃的环境中进行;洋姜切片护色时可选择酸性抑制剂调节pH值介于4～5,达到改善色泽与口感的作用;洋姜泡菜加工不适宜采用漂烫灭酶,分装后灭菌温度应低于90℃;在洋姜切片护色与拌料中可添加抑制剂来阻止酶促褐变,特别应利用含Ca2+抑制剂抑制褐变,提高产品的脆度,以添加0.4%CaCl2为佳。

In order to improve the quality of Jerusalem artichoke pickle,the effects of temperature,pH,temperature of inactivating enzyme,and inhibitors on the product color and brittleness were studied.The results showed peeling of Jerusalem artichoke should be made in less than 10 ℃environment.Furthermore,protecting color of Jerusalem artichoke slices should be done withacid inhibitors to adjust the pH 4-5 and improve the product color and crispness.The results showed that blanching enzyme inactivation unfitted procession of Jerusalem artichoke pickle,and sterilization temperature was below 90 ℃ after repackaging.In addition,in protecting color and mixing of Jerusalem artichoke slices inhibitors should be added to prevent enzymatic browning,especially Ca2＋ inhibitor（0.4% CaCl2） that can improve the product crispness.