方便榨菜食品在流通领域的品质变化初探  

Research on the Quality Change of Mustard in Circulation Area

作　　者：邓冕[1] 尼海峰[1] 熊发祥[1] 卢晓黎[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065

出　　处：《食品与发酵科技》2011年第2期74-78,共5页Food and Fermentation Science & Technology

摘　　要：以榨菜的感官品质、亚硝酸盐浓度、细菌总数为考察指标,研究了流通环境下的温度、湿度及光照强度对榨菜品质的影响。通过单因素实验和正交优化实验,得到榨菜流通过程中保持最佳品质的理论条件为流通温度5℃、光照强度0Lux、流通湿度30%RH。在此条件下,榨菜样品在0~20d时保持了较好的品质;30d^50d时榨菜样品的感官质量有所下降,亚硝酸盐含量达到高峰;60d^70d时榨菜样品的感官质量及亚硝酸盐含量趋于稳定。The sensory quality,nitrite content and colony forming units were chosen as the evaluation indexes,the environmental factors of keeping mustard,including temperature,relative humidity and light intensity were studied for their impact on the quality in circulation area.Based on the single-factor and orthogonal test,the conditions of the best quality mustard in the circulation area were temperature 5℃,light intensity 0Lux,relative humidity（RH） 30%.In the conditions,the mustard kept good quality during 0d^20d;the sensory quality had declined and the nitrite content had achieved the peak during 30d^50d;During 60d^70d,the sensory quality and the nitrite content of mustard leveled off.

关 键 词：榨菜 流通领域 品质变化 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]