白萝卜泡菜的保脆工艺研究  

Research on Methods of Preserving Scrip for White Radish Pickle

作　　者：乐毅[1] 刘学文[1] 

机构地区：[1]四川大学食品科学与工程系,成都610065

出　　处：《食品与发酵科技》2011年第2期79-81,85,共4页Food and Fermentation Science & Technology

摘　　要：以白萝卜为泡菜原料,分别采用低温漂烫法和外源性果胶甲酯酶法对白萝卜进行护脆处理,通过正交试验,得出低温漂烫处理的最佳工艺条件为:低温漂烫时间20min,温度55℃,乳酸钙添加量为20g/L。外源性果胶甲酯酶最佳作用条件是:酶添加量为0.9 mL酶液/100 mL水,温度为50℃,pH为4.5,最佳乳酸钙添加量为12 g/L。通过对两种工艺进行比较,得出了低温漂烫处理更为实用、效果更好的结论。Based on white radish as raw material,white radish was preserved scrip with two methods which low-temperature blanching and adding exogenous pectin methylesterase.By orthogonal experiment,the best preparation technology of low-temperature blanching is： the additive amount of calcium lactate is 20g/L,55℃,remaining 20min.The best preparation technology of exogenous pectin methylesterase is： enzyme addition 0.9 ml/100 ml water,pH 4.5,50℃,the additive amount of calcium lactate was 12g/L.By comparing two processes,conclusions are drawn： Treatment with low-temperature blanching white radish Law was better than adding exogenous pectin methylesterase.

关 键 词：泡菜 护脆 低温漂烫 果胶甲酯酶 

分 类 号：TS205.5[轻工技术与工程—食品科学]