洋姜泡菜褐变环节及其控制方法的研究

Study on Browning of Jerusalem Artichoke Pickle and its Inhibition Method

褐变是洋姜泡菜主要质量问题之一。根据工艺流程分析,引起洋姜泡菜褐变主要工艺环节包括去皮到腌制、待拣、切分到脱盐、压榨、拌料、包装保存等。洋姜泡菜去皮到腌制及切分到脱盐过程中采用0.4%柠檬酸+0.15%抗血坏酸+0.4%氯化钙+0.3%EDTA-2Na+0.6%植酸的复合抑制剂护色,腌制后的洋姜泡菜待拣或分拣过程中采用澄清或过滤的腌制液护色,泡菜加工采用真空切分、压榨、拌料,配料中加入0.1%的抗坏血酸、0.2%的氯化钙和0.2%的EDTA-2Na进行褐变综合抑制,常温下保存3个月,无褐变现象发生。

Browning is one of main quality problems of Jerusalem artichoke pickle. According to the analysis of process flow, the browning of Jerusalem artichoke pickle was caused mainly as following：peeling to pickling, sorting, desalination, pressing, mixing, packaging and preservation. In this paper, the different inhibition methods of browning of Jerusalem artichoke pickle were used, including a composite protecting color （0.4%citric acid＋0.15%ascorbic acid＋0.4%calcium chloride＋0.3%EDTA-2Na＋0.6%phytic acid） used in peeling to pickling and desalination process, a clarification or filtering of the pickling liquid used in the sorting process, and a comprehensive browning inhibition （0.1%ascorbic acid, 0.2%calcium chloride and 0.2%EDTA-2Na） added in vacuum segmentation, pressing and mixing process, respectively. The results indicated that Jerusalem artichoke pickle had no browning phenomenon after 3 months of storage at room temperature under such conditions.