摘要
为了研究食品添加剂对泡菜质地的影响,实验分别选用了六种化学食品添加剂苯甲酸钠、亚硫酸氢钠、脱氢乙酸钠、富马酸、山梨酸钾、乙醇以及三种天然食品添加剂茶多酚、乳酸链球菌素和水溶性壳聚糖对泡菜进行处理,分别测定了其对泡菜的硬度和果胶酶的作用。结果表明:化学和天然添加剂对泡菜质地变软问题都有一定的改善作用;除苯甲酸钠和脱氢乙酸钠之外,其他的食品添加剂对泡菜中果胶酶活性都有一定的抑制作用;其中24.69mg/g山梨酸钾和0.33mg/g水溶性壳聚糖对抑制泡菜质地变软和果胶酶活性效果显著。
In this experiment,choose six kinds of chemical food additives such as sodium benzoate, sodium bisulfite,sodium dehydroacetate,fumaric acid,potassium sorbate,ethanol and three kinds of natural food additives such as tea polyphenols,nisin and water soluble chitosan to study the effect of food additives on the texture of pickles.The activities of pectinase and hardness of pickles are investigated respectively.The results show that the chemical and natural additives have a certain improvement of softening the texture of pickles;all of these food additives have certain inhibitory action to pectinase activity in pickles except for sodium benzoate and sodium dehydroacetate;24.69 mg/g of potassium sorbate and 0.33 mg/g of water soluble chitosan have obvious preservation effect on the inhibition of texture softening and activity of pectinase in pickles.
出处
《中国调味品》
CAS
北大核心
2015年第12期73-75,共3页
China Condiment
关键词
食品添加剂
泡菜
质地
硬度
果胶酶
food additives
pickles
texture
hardness
pectinase
