提高黄瓜低糖蜜饯感观质量的有效途径  

Ways of improving the sensory quality of low sugar Cucumissatirusl

作　　者：丁筑红[1] 吴晓燕[1] 陈建英 

机构地区：[1]贵州大学生物技术学院食品科学系

出　　处：《山地农业生物学报》1999年第2期95-98,共4页Journal of Mountain Agriculture and Biology

摘　　要：针对黄瓜低糖蜜饯产品容易出现组织软化、色泽褐变、形态皱缩、吸湿回潮等感观质量问题，采用不同浓度ＣａＣｌ２，Ｃａ（ＯＨ）２硬化试验；不同浓度Ｎａ２ＳＯ３，ＣｕＳＯ４护色试验；不同增稠剂的保型和上胶衣试验。结果表明：饱和Ｃａ（ＯＨ）２浸泡原料２４ｈ；质量分数为０００４Ｎａ２ＳＯ３＋５０ｍｇ／ＬＣｕＳＯ４浸泡原料４ｈ；糖制时添加质量分数为０００５变性淀粉；质量分数为０００１海藻酸钠＋质量分数为０００１明矾，对产品上胶衣。所得产品色泽翠绿透明、形态饱满，表面干燥有光泽，感观质量令人满意。The sensory quality defects such as soften, browing, wrinkle and moisture regain in appearance existed in low-sugar Cucumissatirusl. Different tests have been conducted to improve the sensory quality. They were as follows:hardening test with CaCl 2 and Ca(OH) 2 in different concentrations; colour protective test with Na 2SO 3 and CuSO 4 in different concentrations; the test of keeping plampness and dry with different thickening agents. The results indicated that first of all the raw material was steeped in saturated Ca(OH) 2 for 24 hours; then treated in 0.004 Na 2SO 3+50 mg/L CuSO 4 for 4 hours and supplemented with 0.005 modified starch during boiling period; finally gum-coated with 0.001 sodium alginate + 0.001 gelatin. This production procedure improved the sensory quality significantly and the products were satisfactory.

关 键 词：黄瓜 糖渍食品 稠化剂 感观质量 低糖蜜饯 

分 类 号：S646.209.9[农业科学—蔬菜学] TS255.41[农业科学—园艺学]