适合酸菜白肉菜肴产品的酸菜原料优选研究

Screening of pickled Chinese cabbage suitable for pickled Chinese cabbage with plain boiled pork products

以市场销售的6种主要品牌酸菜为研究对象,进行对比筛选研究,为工业化生产酸菜白肉预制菜肴提供技术参考。对6种酸菜原料的理化指标、感官指标、非挥发性风味物质和挥发性风味物质指标进行比较,筛选出感官评价最好的和最差的酸菜做成酸菜白肉预制菜肴,与市售2种产品对比。样品感官分析为经简单培训后的食品专业人员根据感官品质评价指标对酸菜打分,采用氨基酸自动分析仪检测游离氨基酸含量,离子色谱法和液相色谱法测定有机酸含量,电子舌检测非挥发性风味物质,电子鼻检测挥发性风味物质。结果表明,原料对酸菜白肉菜肴品质有很大影响,此方法筛选出F品牌的酸菜更适合制作酸菜白肉菜肴,其感官评价分数明显高于样品E。

Taking six main brands of pickled Chinese cabbage sold in the market as research objects, comparative screening research was conducted to provide technical reference for industrialized production of pickled Chinese cabbage with plain boiled pork premade dishes.The physical and chemical indexes,sensory indexes,non-volatile flavor substances and volatile flavor substances of six kinds of pickled Chinese cabbage raw materials were compared,and the best and the worst of the sensory evaluation of pickled Chinese cabbage were selected and made into pickled Chinese cabbage with plain boiled pork premade dishes,which were compared with the two kinds of products on the market.The sample sensory analysis was used to grade pickled Chinese cabbage by food professionals after simple training according to sensory quality evaluation indexes.The content of free amino acid was determined by automatic amino acid analyzer.Organic acids was determined by ion chromatography and liquid chromatography.Non-volatile flavor substances was determined by electronic tongue.The electronic nose detected volatile flavor substances.The results showed that raw materials had a great influence on the quality of pickled Chinese cabbage with plain boiled pork.The method selected F brand pickled Chinese cabbage which was more suitable for pickled Chinese cabbage with plain boiled pork,and its sensory evaluation score was significantly higher than that of sample E.