摘要
以草石蚕为原料,采用单因素及正交试验探究食盐浓度、氯化钙浓度、烫漂时间对草石蚕保脆效果的影响,确定草石蚕的最佳保脆配方,并测定新鲜及保脆液处理后草石蚕的硬度、营养成分、果胶酶活性随时间的变化情况,研究保脆液对草石蚕品质的影响。结果表明:草石蚕的最佳保脆方法为烫漂50s、食盐浓度12%、氯化钙浓度0.2%。影响草石蚕硬度的主次因素为食盐浓度>氯化钙浓度>烫漂时间。保脆处理能较好地保持腌制草石蚕的品质。
Use Stachys sieboldii as raw material,study the effect of salt concentration, calcium clalorlde concentration, blanching time on brittleness-keeping of Stachys sieboldii through single factor and orthogonal experiments. The changes of hardness, nutrient, pectinase activity with time are investigated to study the effect of freshness-keeping and crispness-keeping treatment on Stachys sieboldii quality. The results show that blanching time of 50 s, salt concentration of 12 %, calcium chloride concentration of 0.2 are the best eonditions for keeping brittleness of Stachys sieboldii. The hardness influencing factors of Stachys sieboldii are ranked as follows.salt concentration〉calcium chloride concentration〉blanching time. Crispness-keeping treatment could keep the quality of pickled Stachys sieboLdii well.
出处
《中国调味品》
北大核心
2017年第9期5-9,31,共6页
China Condiment
基金
基金项目:草石蚕腌制技术研究(黔科合NY20153025-2)
关键词
草石蚕
腌制
保脆技术
营养品质
果胶酶活性
Stachyssieboldii
pickling
brittleness＇keeping technology
nutritional quality
pectinase activity
