食品科学 ›› 2018, Vol. 39 ›› Issue (14): 36-41.doi: 10.7506/spkx1002-6630-201814006

• 食品化学 • 上一篇    下一篇

真空浸渍对大头菜腌制过程中品质变化的影响

李慧,周芬,潘思轶,徐晓云*   

  1. (华中农业大学食品科技学院,环境食品学教育部重点实验室,湖北?武汉 430070)
  • 出版日期:2018-07-25 发布日期:2018-07-16
  • 基金资助:
    中央高校基本科研业务费专项(2662017PY022);湖北省农业科技创新中心创新团队项目(2016-620-000-001-044)

Effect of Vacuum Impregnation on Quality Changes of Turnip during the Pickling Process

LI Hui, ZHOU Fen, PAN Siyi, XU Xiaoyun*   

  1. (Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
  • Online:2018-07-25 Published:2018-07-16

摘要: 目的:研究真空浸渍工艺对腌制大头菜品质影响。方法:采用物性测试仪、色度计对大头菜的质构特性、色度进行测定,采用滴定法、干燥法、分光光度法等对大头菜的氯化钠、水分、总酸、氨基酸态氮、亚硝酸盐等理化指标进行测定,采用气相色谱法对大头菜的挥发性成分进行检测。结果显示,在腌制过程中,氯化钠、总酸、氨基酸态氮含量逐渐升高,脆度先升高后降低,同样处理时间内,真空浸渍组大头菜的各项指标明显比常压浸渍组大头菜的变化快;浸渍液含盐量20%的真空浸渍组大头菜各指标变化速度最快,腌制时间为90?d时,大头菜的各项理化指标、感官指标达到稳定;浸渍液含盐量20%真空浸渍90?d的大头菜与传统腌制工艺制备的大头菜挥发性成分不同,分别为27?种和31?种。综上,真空浸渍能提高大头菜腌制速度,缩短腌制时间,但需要联合微生物发酵等技术手段以保持传统大头菜的风味。

关键词: 大头菜, 真空浸渍, 腌制, 脆度, 色泽

Abstract: This study investigated the effect of vacuum impregnation on the quality changes of turnip during the pickling process. A texture analyzer and a colorimeter were used to analyze the texture and color of pickled turnip, respectively. The physicochemical properties including sodium chloride, moisture, total acid, amino acid nitrogen and nitrite contents were measured by titration, oven-drying method and spectrophotometry. The volatile components were determined by gas chromatography (GC). The results showed that contents of sodium chloride, moisture, total acid and amino nitrogen gradually rose while the hardness increased at first and then decreased. In addition, the quality characteristics of vacuum impregnated turnip during the pickling process changed faster than turnip subjected to atmospheric impregnation. Vacuum impregnated turnip with a salt content of 20% changed fastest. The quality characteristics of pickled turnip reached steady state on the ninetieth day. The volatile components of pickled turnip produced by vacuum impregnation with 20% salt content and the traditional process were different; 27 and 31 volatile components were detected in the two samples, respectively. In conclusion, vacuum impregnation could improve the pickling speed and shorten the pickling time, but its use in conjunction with microbial fermentation is needed to maintain the flavor of pickled vegetables.

Key words: turnip, vacuum impregnation, pickling, brittleness, color

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