青梅腌渍过程中主要成分的变化规律  

Content Changes of Main Components of Greengage in Pickling Process

作　　者：孙世鑫[1] 李汴生[1] 杨艺欢 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510641 [2]广州市质量监督检测研究院,广东广州510100

出　　处：《现代食品科技》2009年第10期1149-1153,1114,共6页Modern Food Science and Technology

基　　金：粤港关键领域重点突破项目(2006A25001004;2007A020901002)

摘　　要：研究青梅在腌渍时主要成分的变化规律,以及腌渍与青梅成熟度的关系。方法是在腌渍中对不同成熟度的青梅和其腌渍液的成分变化进行跟踪测定,并对结果进行对比。结果表明:腌渍前后,低等成熟度与中等和高等成熟度青梅在主要成分的含量上均存在显著性差异,实际生产中宜选用中等和高等成熟度的梅果进行混合腌渍;腌渍结束后,有约46%左右的还原糖和有机酸进入到腌渍液中,与液液出汁率大致相等,糖酸比基本不变,表明青梅腌渍液具有很大的利用价值。The variation of main components contents of greengage during pickling process was studied and the relationships of pickling process and greengage maturities were also explored by monitoring the content changes of components of greengages with different maturities and their bittern in pickling process. Results showed that greengages with low-maturity were significantly different to those with mid-and high-maturities in main components contents during pre- and post pickling process. Greengages with mid- and high maturities should be considered for mixed pickling in practical production. By the mixed pickling treatment, about 46% reducing sugar and organic acid were infiltrated into the bittern and the sugar-acid ratio remained the same value before and after picking, which indicated that the greengages bittem was of great utilization value.

关 键 词：青梅 腌渍 腌渍液 成熟度 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]