氯化钙对雪里蕻腌制品质的影响  

Effect of calcium chloride on quality of potherb mustard in marinated procedure

作　　者：胡伯凯[1] 徐俐[1,2] 陈吉[1] 毛怀农[1] 

机构地区：[1]贵州大学生命科学学院,贵阳550025 [2]贵州省农畜产品贮藏与加工重点实验室,贵阳550025

出　　处：《食品科技》2013年第7期287-293,共7页Food Science and Technology

基　　金：黔科合农字[2010]5085;国家星火计划项目(2012GA820001)

摘　　要：以不同失水程度的雪里蕻为原料,以15%的盐及不同浓度CaCl2(不添加为对照,0.05%、0.10%和0.15%)腌制,对腌制过程中雪里蕻的品质变化进行研究。结果表明:晒至萎蔫进行腌制的雪里蕻在脆度的改善、营养物质的保存效果方面明显优于新鲜的雪里蕻直接腌制,且添加CaCl2能长期有效保持产品的脆度。其中以脱水30%的雪里蕻,添加0.15%的CaCl2腌制处理对各种指标的影响显著,可明显抑制还原糖、粗纤维、原果胶的减少,保持雪里蕻的脆度,该处理能满足工厂的周期性生产,延长贮藏期及货架期。The effect of adding 15% salt, different dehydration and density calcium chloride of 0.00% （CK）, 0.05%, 0.10%, 0.15% to potherb mustard was studied in this paper. The results showed that withered potherb mustard where improvement of frangibility and preservation of nutrient-substance was better than fresh potherb mustard in the marinated procedure, adding calcium chloride was long-term effective to maintain frangibility. The processing 30% dehydration and 0.15% calcium chloride which affect index conspicuously could prevent reducing sugar, crude fiber, protopectin from declined and maintain frangibility, it might be fit for periodical manufacture, lengthen storage period.

关 键 词：雪里蕻 腌制 氯化钙 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]