复合保脆剂对腌制大头菜脆度的影响研究

Effect of keep crisp agent on salted root-mustard brittleness

大头菜的保脆工艺是大头菜加工过程中的关键技术。为解决大头菜软烂和口味欠佳等加工品质问题,通过单因素试验和正交试验,分别研究了氯化钙、乳酸钙、丙酸钙对大头菜保脆效果的影响,以大头菜的脆度和感官评分为指标,最终得出大头菜最佳复合保脆方案为:氯化钙0.05%、乳酸钙0.8%、丙酸钙0.15%;复合保脆剂的配比为:氯化钙:乳酸钙:丙酸钙=1:16:3。在此保脆工艺下得到的大头菜品质与脆度最好,且无论从脆度还是感官评分上均优于单一保脆剂。

Root-mustard of brittle technology is the key technology in the process of root-mustard processing. To solve soft rotten root-mustard and processing quality problems such as poor taste, by single factor test and orthogonal test, the effect on keep brittleness of calcium chloride, calcium lactate, calcium propionate were studied. And the root-mustard brittleness and sensory score was used as the index, the best formula was 0.05% calcium chloride, 0.8% calcium lactate, 0.15% calcium propionate, and compound keep crisp agent ratio： calcium chloride, calcium lactate, calcium propionate=1：16：3. Under the process conditions, the keep root-mustard had the best quality and brittleness, the brittleness and sensory score were superior to single crisp agent.