脱氢醋酸钠对糟辣椒发酵及保藏品质的影响  

The Effect of Sodium Dehydroacetate on Fermentation and Preservation Quality of Pickling Pepper

作　　者：谢田[1] 赖萍[1] 赖立惠[2] 谭书明[3] 王贝贝[3] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]贵州大学外语部,贵州贵阳550025 [3]贵州大学化学工程学院,贵州贵阳550003

出　　处：《贵州农业科学》2008年第2期151-154,共4页Guizhou Agricultural Sciences

基　　金：贵州省"十一五"重大专项课题"贵州辣椒产业化关键技术与应用示范"[黔科合NZ字(2005)3010];贵州省"十一五"工业攻关课题"发酵型素辣椒制品加工关键技术研究"[黔科合GY字2007(3023)];贵阳市农业攻关课题"发酵型素辣椒制品加工关键技术研究"(2007筑科农第6-1号)

摘　　要：通过分析脱氢醋酸钠对糟辣椒发酵及保藏过程中品质的影响,从而了解脱氢醋酸钠与糟辣椒生产与保藏质量的关系。研究结果表明:发酵前添加脱氢醋酸钠,脱氢醋酸钠组酸度增加速度和积累值低于对照组,浓度0.03%以上抑制糟辣椒发酵;保藏期间添加脱氢醋酸钠,脱氢醋酸钠组的酸度升高值、维生素C损失率、亚硝酸盐增加量、菌落总数等低于对照组,并低于苯甲酸钠组,且添加量达到0.03%以上保藏效果理想。The relation between sodium dehydroacetate and preservation quality of pickling pepper was studied by analyzing the effects of sodium dehydroacetate on fermentation and quality in preservation process.The results show that the increase speed and accumulation value of sodium dehydroacetate acidity during fermentation process of pickling pepper is lower than CK when sodium dehydroacetate is added in pickling pepper before fermentation and the fermentation process of pickling pepper is restrained when the concentration of sodium dehydroacetate is above 0.03%,and adding sodium dehydroacetate in pickling pepper during preservation can raise the acidity of sodium dehydroacetate and reduce loss of vitamin C,nitrite increases amount and the total colony number compared with CK and the better preservation quality can be obtained under adding above 0.03% sodium dehydroacetate during preservation.

关 键 词：脱氢醋酸钠 糟辣椒 发酵 保藏品质 

分 类 号：TS2[轻工技术与工程—食品科学与工程]