不同盐脱水加工工艺对榨菜质构的影响  

Effects of Different Salt Dehydration Process on the Texture of Tuber Mustard

作　　者：李敏[1] 谢学刚 江登珍 杨丹[1] 贺云川 LI Min;XIE Xue-gang;JIANG Deng-zhen;YANG Dan;HE Yun-chuan(School of Modern Agriculture and Bioengineering, Yangtze Normal University, Chongqing408100, China;Chongqing Fuling Zhacai Group Co., Ltd., Chongqing 408100, China)

机构地区：[1]长江师范学院现代农业与生物工程学院,重庆408100 [2]重庆市涪陵榨菜集团股份有限公司,重庆408100

出　　处：《中国调味品》2019年第5期97-100,共4页China Condiment

基　　金：重庆市生物工程与现代农业专业群资助(CSZKY1817);2018年生物工程与现代农业特色学科专业群校级大学生创新创业训练计划专项课题"榨菜质地分析"(czdsc1844);重庆市涪陵榨菜集团股份有限公司资助项目

摘　　要：采用一盐脱水工艺腌制榨菜和三盐脱水工艺腌制榨菜为实验材料。榨菜质构测定采用TMSTRO专业研究级物性分析仪进行分析。结果表明:不同盐脱水腌制工艺对榨菜的质构影响较大,具体表现为经加工后榨菜的硬度增大,三盐榨菜的硬度>一盐榨菜;一盐榨菜的脆度<茎瘤芥,三盐榨菜经加工后的脆度>原料茎瘤芥;弹性均增大,但三盐榨菜较茎瘤芥的弹性增加幅度不大,一盐榨菜的弹性有大幅度的增加;咀嚼性值较原料也有增加,一盐榨菜的咀嚼性值>三盐榨菜;粘结性值呈递增性增加,三盐榨菜>一盐榨菜>茎瘤芥;内聚性值也有一定程度的增加,三盐榨菜>一盐榨菜;3种实验材料测得质构各指标值的变异系数小,表明测得值的离散程度小。One-salt dehydration technique and three-salt dehydration technique are used as the experimental materials. The texture of tuber mustard is analyzed by TMS-TRO professional research- grade physical property analyzer. The results show that different salt dehydration curing process has a greater influence on the texture of tuber mustard. In particular, the hardness of the processed tuber mustard is increased, and the hardness of three-salt tuber mustard is higher than that of one-salt tuber mustard;the brittleness of one-salt tuber mustard is less than that of tumorous stem mustard, and the brittleness of three-salt tuber mustard after processing is higher than that of tumorous stem mustard;their elasticity is increased, but the elasticity of three-salt tuber mustard is not much larger than that of tumorous stem mustard, and the elasticity of one-salt tuber mustard is greatly increased;the chewiness value is also increased compared with the raw materials, and the chewiness value of one-salt tuber mustard is more than three-salt tuber mustard;the adhesion value is increased progressively, and the value of three-salt tuber mustard is greater than that of one-salt tuber mustard, and one-salt tuber mustard is greater than tumorous stem mustard;the cohesion value is increased to some extent, and the cohesion value of three-salt tuber mustard is greater than that of one-salt tuber mustard;the variation coefficient of each index value of texture measured by three kinds of experimental materials is small, indicating that the dispersion degree of measured value is small.

关 键 词：榨菜 加工工艺 质构 影响 分析 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]