生产与科研应用

两种脱水处理方式对芫根腌制品品质的影响

  • 盛怀宇 ,
  • 信思悦 ,
  • 王振帅 ,
  • 陈善敏 ,
  • 蒋和体
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  • 西南大学 食品科学学院,重庆,400716
硕士研究生(蒋和体教授为通讯作者,E-mail:jheti@126.com)。

收稿日期: 2019-01-16

  修回日期: 2019-03-21

  网络出版日期: 2019-07-16

Effects of dehydration method on the quality of pickled turnips

  • SHENG Huaiyu ,
  • XIN Siyue ,
  • WANG Zhenshuai ,
  • CHEN Shanmin ,
  • JIANG Heti
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  • College of Food Science, Southwest University, Chongqing 400716, China

Received date: 2019-01-16

  Revised date: 2019-03-21

  Online published: 2019-07-16

摘要

为了开发芫根腌制产品,进行了芫根腌制工艺研究。参考榨菜等盐渍菜的半干态发酵方式,分别将芫根利用自然风脱水和加高度盐脱水后腌制。经风脱水后腌制的芫根含盐量仅为6.10%(质量分数),总酸达到1.023%(质量分数),风脱水芫根的其他理化成分除Vc外均显著优于盐脱水芫根;风脱水芫根的a*b*值以及必需氨基酸含量和总氨基酸含量也都高于盐脱水芫根;两种芫根腌制品风味物质中含量最高的都是异硫氰酸苯乙酯,风脱水芫根为27.07%(质量分数),盐脱水芫根为17.33%(质量分数),其他风味物质差别较小。经过模糊综合评判,有71.5%的人喜欢风脱水腌制的芫根,只有47.5%的人喜欢盐脱水腌制的芫根。风脱水芫根营养价值更好,能够为大多数人所接受,这为芫根腌制加工方向提供了参考。

本文引用格式

盛怀宇 , 信思悦 , 王振帅 , 陈善敏 , 蒋和体 . 两种脱水处理方式对芫根腌制品品质的影响[J]. 食品与发酵工业, 2019 , 45(12) : 152 -159 . DOI: 10.13995/j.cnki.11-1802/ts.019987

Abstract

A process for producing pickled turnips was studied by referencing to the production of salted vegetables, such as mustard tuber. The turnips were fermented at semi-dried status after dehydration by wind or salt. Physicochemical indexes of wind-dehydrated pickled turnips were significantly better than those of salt-dehydrated pickled turnips, except the Vc content. Moreover, the a* and b* values, essential amino acids contents and total amino acids contents of wind-dehydrated pickled turnips were also significantly higher than those of salt-dehydrated pickled turnips. Furthermore, both pickled turnips had the highest content of phenylethyl isothiocyanate, which were 27.07% and 17.33%, respectively, for wind- and salt-dehydrated pickled turnips. The differences in other flavor substances were small. In addition, fuzzy comprehensive evaluation method revealed an acceptability of 71.5% for wind-dehydrated pickled turnips, while only 47.5% for salt-dehydrated type. In conclusion, wind-dehydrated pickled turnips were relatively more nutritious and acceptable, which provides a direction for their industrial production.

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