摘要
传统脱盐工艺对榨菜风味品质有较大的影响,在最佳工艺的优化基础上研究了脱盐后榨菜的品质。通过试验研究料水比、温度、脱盐时间对榨菜脱盐效果的影响;综合榨菜的含盐量、总酸含量、硬度、风味物质和氨基酸含量得到最终的优化条件:料水比1∶3(g∶m L),处理时间10 min,温度为30℃,按照此条件处理后的榨菜含盐量为7.28%,总酸含量为4.83 mg/kg,风味物质42种,氨基酸总量为622.17 mg/100 g。该种处理方法不仅脱盐效果明显,对榨菜的品质保持也有很好的效果。
Traditional desalination technology has great influence on the tuber mustard flavor, the tuber mustard quality prepared by optimized desalination technology was studied. The effect of the material ratio, temperature, water desalting time were studied. The salt content, total acid content, flavor substances and amino acid were measured, the optimized condition was ： the ratio of material to water1： 3, desalination 10 min at 30℃. The salt content in pro- cessed tuber mustard was 7.28% , total acid content was 4.83 mg/kg. Flavor substances were 42 kinds , total amino acid was 622. 17 mg/100 g. The desalination processing kept the best quality of tuber mustard.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第5期167-172,共6页
Food and Fermentation Industries
关键词
榨菜
脱盐
氨基酸
风味物质
tuber mustard
desalination
amino acid
flavor substances
