佛手瓜泡菜腌制品质的变化研究  

Change Research on Quality of Chayote Pickles in Marinated Procedure

作　　者：胡伯凯[1] 徐俐[1] 钟潇[1] 周娇[1] 王梅[1] 

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

出　　处：《食品工业》2013年第8期60-63,共4页The Food Industry

基　　金：国家星火计划项目2012GA820001

摘　　要：以鲜佛手瓜为原料,在常温条件下,以不同质量分数的CaCl2(不添加为对照,0.10%、0.20%和0.30%)及3%盐进行腌制,对腌制过程中佛手瓜的生理及品质变化进行研究。结果表明,新鲜佛手瓜以0.30%的CaCl2腌制处理对脆度的保持效果最佳,可有效抑制粗纤维、原果胶等物质的减少,增加佛手瓜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 3% salt, different density calcium chloride of 0.00%（CK）, 0.10%, 0.20%, 0.30% to chayote was studied. The results showed that the processing 0.30% calcium chloride which affect preservation of frangibility conspicuously could prevent reducing crude fiber, protopectin from declined and maintain frangibility, it might be fit for periodical manufacture, lengthen storage period.

关 键 词：佛手瓜 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]