芜菁酱菜制作工艺研究  

Study on the Processing Technology of Turnip(Brassica rapa L.) Pickles

作　　者：李晓凤 吴一凡 李梦婷 何欣 许静 李焕荣 LI Xiao-feng;WU Yi-fan;LI Meng-ting;HE Xin;XU Jing;LI Huan-rong(College of Food Science and Pharmaceutical Sciences,Xinjian Agricultural University,Urumqi 830052,China)

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《新疆农业大学学报》2018年第1期48-54,共7页Journal of Xinjiang Agricultural University

基　　金：国家自然科学基金项目(31260428)

摘　　要：以芜菁为原料、甜面酱为辅料,研究了芜菁酱菜的腌制工艺条件,以酱菜可溶性蛋白、硬度、色泽等为评价指标,分析了菜坯含水量、酱汁浓度配比、酱渍时间对芜菁酱菜品质的影响。结果表明,随着酱渍时间的延长,酱菜的硬度变化不明显(P>0.05),a*、b*值呈现显著增加的趋势(P <0.05),可溶性蛋白含量在酱渍第3天开始出现缓慢下降趋势;酱渍过程中,随着菜坯水分含量的增加,芜菁酱菜的硬度、可溶性蛋白、a*值、b*值不断降低;随着酱汁浓度配比的改变,酱菜的a*值、b*值变化显著(P <0.01),而其他品质差异不显著。通过正交试验进行工艺优化得出菜坯水分含量为60%,酱汁浓度配比为1∶0.5,酱渍时间为4d时,芜菁酱菜综合品质较好。This project aims to research the pickling technology conditions with turnip as raw material and sweet noodle sauce as auxiliary material and study the effects of water content,concentration ratio of soy sauce and pickling time on the quality of turnip pickles by carrying out experiments on evaluating indexes such as soluble protein,hardness,color,etc.The results showed that the hardness of pickles showed no significant change with the prolongation of soaking time(P>0.05),there was a significant increasing trend in the value of the red green values(a*value)and the yellowish blue values(b*values)and the content of soluble protein began to decrease slowly on the third day of soaking(P<0.05).During the pickling process,the hardness of turnip pickles and the value of soluble protein,a*value and b*decreased with the increase of water content in vegetable green.With the change in the sauce concentration ratio,the value of a*and b*of pickles changed significantly(P<0.01),while other changes in quality showed no significant changes.Through the orthogonal test process optimization,it was found that when the water content of the turnip cuttings was60%,the sauce concentration ratio was1∶0.5,and the pickling time was4days,the comprehensive quality of pickles was better at this time.

关 键 词：芜菁 酱渍 品质 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]